Creating Traditional Outrageously Delicious Greek Moussaka may seem daunting, but following these steps makes it easy:

1. Prepare the Eggplants: Slice the eggplants into rounds, sprinkle with salt, and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.

2. Fry the Eggplants: Heat olive oil in a pan over medium heat and fry the eggplant slices until golden brown. Set aside on paper towels to drain excess oil.

3. Cook the Meat Sauce: In the same pan, add the chopped onion and minced garlic. Sauté until softened, then add the ground meat. Brown the meat.

4. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, red wine, cinnamon, allspice, salt, and pepper. Allow the mixture to simmer for 30 minutes until thickened.

5. Prepare Béchamel Sauce: In a saucepan, melt butter, whisk in flour, and slowly add milk, stirring constantly until thick. Remove from heat and stir in half of the Parmesan cheese.

6. Layer the Ingredients: In a baking dish, start with a layer of eggplant, followed by half the meat sauce. Add another layer of eggplant, then the remaining meat sauce. Top with the last layer of eggplants.

7. Finish with Béchamel: Pour the béchamel sauce evenly over the top layer of eggplants, ensuring every part is covered. Sprinkle the remaining Parmesan cheese on top.

8. Bake: Preheat your oven to 350°F (175°C) and bake for 45 minutes to 1 hour until golden and bubbly.

9. Cool: Remove from the oven and let it sit for 20-30 minutes before slicing. This resting time helps the layers set.

10. Garnish: Sprinkle with freshly chopped parsley before serving for a pop of color.