1-First Step: Eggplant Prep Begin by arranging the eggplant slices slightly overlapping in a large colander. Sprinkle the 1 tsp salt over each layer and let it sweat for 30 minutes to draw out moisture. While that’s happening, go ahead and prepare the meat sauce and béchamel sauce so everything flows smoothly.

2-Second Step: Preheat and Bake Eggplant Preheat your oven to 240°C/450°F after the eggplant has sweated. Thoroughly pat the slices dry, then lay them on parchment-lined trays and brush with 2-3 tbsp olive oil. Bake for 15-20 minutes until they’re lightly browned and softened, then set them aside to cool a bit for easier handling.

3-Third Step: Make the Meat Sauce Heat 1 tbsp olive oil in a large skillet over high heat. Cook the diced onion and minced garlic for about 2 minutes until they smell amazing. Add the 1.4 lb ground beef or lamb and cook until browned, breaking it up as it goes. Toss in the 1/2 cup dry red wine if using, and cook for 1.5 minutes to let the alcohol fade.

4-Fourth Step: Simmer the Sauce Stir in the 14 oz crushed tomatoes, 3 tbsp tomato paste, 1 cup beef broth, 1 crumbled beef bouillon cube, 2 bay leaves, 1.5 tsp sugar, 2 tsp dried oregano, 1/2 tsp ground cinnamon, and 3/4 tsp salt. Bring it all to a simmer, then lower the heat to medium-low and cook for 15 minutes until the sauce thickens nicely. This step ensures the moussaka layers stay put without getting watery.

5-Fifth Step: Prepare the Béchamel Sauce In a separate pan, melt 4 tbsp butter over medium heat and add 5 tbsp plain flour, stirring for 1 minute. Gradually pour in 2 1/2 cups milk while keeping things moving to avoid lumps. Stir regularly for 3-5 minutes until the mixture coats a spoon. Remove from heat, then whisk in 1/2 cup grated Parmesan cheese, 1/4 tsp nutmeg if you like, 1 1/4 tsp stock powder, and 1/4 tsp pepper. Let it cool for 5 minutes before whisking in 1 large egg and 1 large egg yolk for that perfect set.

6-Final Step: Assemble and Bake Lower the oven to 180°C/350°F. In a baking dish, layer half the eggplant slices at the bottom, spread all the meat filling over it, and top with the remaining eggplant. Pour the béchamel sauce evenly on top and sprinkle with 1/3 cup panko breadcrumbs. Bake for 30-40 minutes until it’s golden brown, then let it stand for 10 minutes before serving to make slicing easier.