1-First Step: Prepare the Eggplant: Slice the 2 large eggplants into 1/2-inch rounds and sprinkle with salt to draw out moisture let them sit for 20 minutes. Rinse and pat dry, then brush with 1 tablespoon of olive oil and bake at 200°C for 15 minutes until they’re soft but not mushy. This helps them absorb less oil later and keeps the texture just right.

2-Second Step: Cook the Meat Mixture: In a large pan, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the 2 chopped onions for 5 minutes until they’re translucent. Add the 4 minced garlic cloves and 500g ground beef, cooking for 10 minutes while breaking it up, then stir in the 400g crushed tomatoes, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. Let it simmer for 15 minutes so the flavors meld this is where the magic happens.

3-Third Step: Make the Bechamel Sauce: In a separate pot, melt 50g butter over low heat, then whisk in 50g flour to form a roux, cooking for 2 minutes. Gradually pour in 500ml milk while stirring to avoid lumps, and bring it to a gentle simmer for 5 minutes until thickened. Remove from heat and beat in 2 large eggs for a creamy finish that will top your Moussaka perfectly.

4-Fourth Step: Assemble the Layers: In a greased baking dish, layer the baked eggplant slices at the bottom, followed by the meat mixture, and repeat until you run out. Pour the bechamel sauce over the top and spread it evenly. Pop it in the oven at 180°C for 45 minutes until it’s bubbly and golden this step locks in all those layers of goodness.

5-Fifth Step: Final Touches and Serving: Let the Moussaka cool for 10 minutes after baking to make slicing easier, then serve it warm with a side of fresh salad or pita. Aim for portions that feed 4-6 people, and feel free to add a sprinkle of parsley for extra color. It’s ready to enjoy, bringing that authentic Greek feel to your table in just over an hour of total time.