📖 Instructions

1. Prepare the Eggplant: Slice the eggplant lengthwise into ½-inch thick planks. Sprinkle generously with salt and place in a colander for at least 30 minutes to draw out excess moisture. This step is crucial for preventing a soggy moussaka. You’ll literally see the water beading on the surface – that's the salt doing its magic!
2. Rinse and Dry Eggplant: After 30 minutes, rinse the eggplant slices thoroughly under cold water to remove the salt. Pat them dry with paper towels. Make sure they're really dry; otherwise, they'll steam instead of fry.
3. Fry the Eggplant: Heat about ½ inch of olive oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Don’t overcrowd the pan; work in batches. Place the fried eggplant on a plate lined with paper towels to drain excess oil. If you're feeling health-conscious, you can brush the eggplant with olive oil and bake it at 400°F (200°C) until tender, but frying really does give it that authentic flavor.
4. Prepare the Meat Sauce: In a large pot or Dutch oven, heat 1 tablespoon of 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 grease. Nobody wants greasy moussaka!
5. Add Aromatics: Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes. Stir in the tomato paste and cook for another minute, allowing it to caramelize slightly. This deepens the flavor.
6. Simmer the Sauce: Pour in the crushed tomatoes, red wine (if using), cinnamon, allspice, and bay leaf. Season with salt and pepper to taste. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 45 minutes, or up to 1.5 hours, stirring occasionally. The longer it simmers, the richer the flavor becomes. Remove the bay leaf before assembling the moussaka.
7. Make the Béchamel Sauce: While the meat sauce simmers, prepare the béchamel. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Be sure to cook out the raw flour taste.
8. Add Milk Gradually: Gradually whisk in the warm milk, a little at a time, ensuring that no lumps form. Continue whisking until the sauce is smooth and thickened, about 5-7 minutes. It should be thick enough to coat the back of a spoon.
9. Season the Béchamel: Remove the saucepan from the heat and stir in the grated nutmeg, Gruyere cheese (or Parmesan), and egg yolks. Season with salt and pepper to taste. The egg yolks add richness and help the béchamel set properly. Make sure not to overcook after adding the eggs or they may scramble!
10. Assemble the Moussaka: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
11. Layer the Ingredients: Arrange a layer of fried eggplant slices on the bottom of the baking dish, overlapping slightly if necessary. Top with half of the meat sauce, spreading it evenly. Add another layer of eggplant, followed by the remaining meat sauce. Finish with a final layer of eggplant.
12. Top with Béchamel: Pour the béchamel sauce evenly over the eggplant layers, making sure to cover the entire surface. Smooth the top with a spatula.
13. Bake: Bake in the preheated oven for 45-50 minutes, or until the béchamel is golden brown and bubbly. I like to see a little bit of browning; it gives it a nice, rustic look.
14. Rest: Let the moussaka rest for at least 15-20 minutes before cutting and serving. This allows the layers to set and the flavors to meld together. Seriously, don't skip this step! It makes a huge difference in texture and taste.