Greek Moussaka with Bechamel Sauce

Preheat oven to 375°F (190°C).

Prepare the Eggplant: Brush eggplant slices with olive oil and season with salt and pepper. Grill, bake, or pan-fry the eggplant until lightly browned and softened. Set aside.

Make the Meat Sauce: In a large skillet, heat olive oil over medium heat. Add the ground lamb or beef and cook, breaking it up with a spoon, until browned. Drain off any excess fat.

Add the onion and garlic to the skillet and cook until softened, about 5 minutes. Pour in the red wine and let it simmer for a few minutes, scraping up any browned bits from the bottom of the pan.

Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally.

Remove the bay leaf before assembling the moussaka.

Make the Bechamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.

Slowly whisk in the milk, a little at a time, ensuring each addition is fully incorporated before adding more. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes.

Remove from heat and stir in the nutmeg, salt, and pepper. Let cool slightly, then whisk in the eggs one at a time, followed by the Parmesan and Kefalotyri cheese (if using).

Assemble the Moussaka: Grease a 9x13 inch baking dish.

Layer half of the eggplant slices on the bottom of the dish. Spread the meat sauce evenly over the eggplant.

Top with the remaining eggplant slices. Pour the bechamel sauce evenly over the eggplant.

Bake for 45-60 minutes, or until the top is golden brown and bubbly. Let the moussaka rest for at least 15-20 minutes before serving.