1-First, start with the eggplant slices. Slice the eggplants lengthwise about 1/2 inch thick, then salt them generously and set aside for 30 minutes to remove bitterness. Rinse and pat dry, optionally brush with olive oil, and roast or grill until soft, just like in this traditional Greek Moussaka Recipe technique. This step keeps your layers from getting soggy and brings out the best flavors.

2-Next, move on to the meat sauce. In a large pan, heat olive oil and sauté onions and garlic until translucent, then add ground lamb or beef and cook until browned. For a Greek Moussaka Recipe with eggplant layers, pour in canned tomatoes and red wine; simmer for 30 minutes until thickened, seasoning with salt, pepper, cinnamon, and nutmeg. If you’re going vegan, substitute the meat with cooked lentils for a tasty variation.

3-Now, prepare the béchamel sauce. Melt butter in a saucepan, stir in flour, and cook for 2 minutes to make a smooth base. Gradually whisk in milk until thickened, then remove from heat and stir in beaten eggs and grated Parmesan cheese. Remember, for a gluten-free Greek Moussaka Recipe, use alternative flour to keep things inclusive. The eggplant slices are salted and rested to remove excess moisture, then baked until softened, ensuring a perfect texture.

4-Preheat your oven to 180°C (350°F) for the assembly. In a baking dish, layer half the eggplants, spread the meat sauce, then add the rest of the eggplants. Pour the béchamel sauce evenly on top and sprinkle with breadcrumbs. Bake for 45-50 minutes until it’s golden and bubbling, then let it cool for 10 minutes before serving. The meat sauce is prepared by sautéing onion and garlic, browning the ground meat, optionally adding wine, then simmering with tomatoes, broth, spices, and seasonings. This technique ensures well-set layers and enhanced flavors, so adjust for your preferences.