📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for even baking—don't skip it!
2. Peel and thinly slice about 2 lbs of eggplants. You can use a mandoline slicer if you have one for perfectly even slices, but a sharp knife works fine. Salt the eggplant slices generously and let them sit in a colander for at least 30 minutes. This draws out excess moisture, preventing a soggy moussaka. Pat them dry with paper towels before proceeding. Trust me on this one – this step is KEY!
3. While the eggplant is sweating, let’s tackle the meat filling. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Add 1.5 lbs of ground beef and cook, breaking it up with a wooden spoon, until browned. Drain any excess grease. Add a finely chopped onion (about 1 cup) and 2 cloves of minced garlic to the skillet. Sauté until softened, about 5 minutes. Stir in 1 (28-ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, a good pinch of salt, and a grind of black pepper.
4. Next, add a 1/2 cup of chopped fresh parsley (or 2 tablespoons dried). Give it a good stir and let it simmer gently for about 10-15 minutes, allowing the flavors to meld beautifully.
5. Now, for the béchamel sauce! In a medium saucepan, melt 1/4 cup (1/2 stick) of unsalted butter over medium heat. Once melted, whisk in 1/4 cup all-purpose flour and cook, stirring constantly, for about 1 minute, creating a roux. Slowly whisk in 3 cups of warm milk, whisking continuously to prevent lumps. This is where patience is key! Bring the mixture to a gentle simmer, stirring constantly, until the sauce is smooth and thickened. Reduce the heat and stir in 1/2 cup grated Parmesan cheese, a pinch of nutmeg, salt, and pepper to taste.
6. Assemble the moussaka! Spread a thin layer of the meat sauce in the bottom of a greased 9x13-inch baking dish. Layer half of the eggplant slices over the meat, slightly overlapping. Spread half of the remaining meat sauce over the eggplant, then top with the remaining eggplant slices. Pour the creamy béchamel sauce evenly over everything. Make sure its covering everything nicely, leaving no lonely eggplant slices behind.
7. Bake for about 45-50 minutes, or until the top is golden brown and bubbly. Let it rest for at least 10-15 minutes before serving. This allows the moussaka to set and makes for easier slicing.
8. Serve and enjoy your savory masterpiece! It pairs perfectly with a simple green salad. Don't forget to invite your friends and family over to share in your culinary triumph!