Step 1:Prepare the Eggplant

• Place the eggplant slices on a large baking sheet and sprinkle both sides with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
• Preheat the oven to 400°F (200°C). Brush both sides of the eggplant slices with olive oil and arrange them in a single layer on a baking sheet.
• Roast in the oven for about 20-25 minutes, flipping halfway through, until they are golden and tender. Remove from the oven and set aside.

Step 2:Make the Meat Sauce

• In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes.
• Add the ground lamb or beef, breaking it up with a spoon, and cook until browned.
• Stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, oregano, allspice (if using), salt, and pepper. Add the bay leaf.
• Bring the mixture to a simmer, then reduce the heat and let it cook for about 20 minutes, until the sauce has thickened. Remove the bay leaf and adjust seasoning if needed.

Step 3:Prepare the Béchamel Sauce

• In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, stirring constantly.
• Gradually whisk in the warmed milk until smooth and thickened. Remove from heat.
• Stir in the grated Parmesan cheese, nutmeg, salt, and white pepper. Let the sauce cool slightly before whisking in the beaten eggs. Mix until well combined.

Step 4:Assemble the Moussaka

• Preheat the oven to 350°F (175°C).
• In a greased baking dish, sprinkle a thin layer of breadcrumbs (if using) to help absorb excess moisture.
• Layer half of the eggplant slices on the bottom of the dish. Spread the meat sauce evenly over the eggplant.
• Add another layer of eggplant slices on top of the meat sauce.
• Pour the béchamel sauce over the final layer of eggplant, spreading it evenly with a spatula. Sprinkle with additional grated cheese.

Step5 :Bake the Moussaka

• Bake in the preheated oven for 45-55 minutes, or until the top is golden brown and bubbly.
• Let the Moussaka cool for 10-15 minutes before serving to allow it to set.