Follow these simple steps to create your Traditional Outrageously Delicious Greek Moussaka:

1. Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Sauté the Eggplant: Heat olive oil in a large skillet. Add the eggplant slices and sauté until they are lightly browned and soft. Set aside to cool.
3. Cook the Meat: In the same skillet, add diced onions and minced garlic. Sauté until translucent. Add the ground meat and cook until browned.
4. Add Tomatoes: Stir in crushed tomatoes, tomato paste, cinnamon, allspice, salt, and pepper. Simmer on low heat for around 15-20 minutes, allowing the flavors to blend.
5. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the milk, whisking continuously until the sauce thickens. Add nutmeg, salt, and pepper to taste.
6. Layer the Moussaka:
– Spread half of the eggplant slices on the bottom of a greased baking dish.
– Add the meat mixture evenly over the eggplant.
– Layer the remaining eggplant on top of the meat.
– Pour the béchamel sauce over the top and sprinkle with grated Parmesan cheese.
7. Bake: Preheat your oven to 350°F (175°C). Bake the moussaka for about 45 minutes or until the top is golden brown and bubbly.
8. Cool and Serve: Let the moussaka cool for at least 30 minutes before slicing. This will help the layers set and make serving easier.