Moussaka with Ground Beef and Béchamel

Prepare the Eggplant: Preheat oven to 400°F (200°C). Slice eggplants lengthwise into 1/2-inch (1.25 cm) thick planks. Arrange on baking sheets, brush generously with 2 tbsp of olive oil, and season with salt and pepper. Bake for 20-25 minutes, or until softened and lightly golden. Set aside.

Make the Meat Sauce: While the eggplant bakes, heat the remaining 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned, about 5-7 minutes. Drain off excess fat.

Sauté Aromatics: Add the chopped onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Stir in the crushed tomatoes, red wine, cinnamon, nutmeg, and 1/2 tsp salt. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes, allowing flavors to meld. Stir in the chopped parsley.

Prepare the Béchamel Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Gradually whisk in the milk, a little at a time, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens, about 5-7 minutes. Remove from heat. Whisk in the beaten egg and 1/2 tsp salt and 1/4 tsp pepper. The sauce should be thick and creamy.

Assemble the Moussaka: Reduce oven temperature to 350°F (175°C). Lightly grease a 9x13 inch (23x33 cm) baking dish. Arrange half of the eggplant slices in a single layer on the bottom of the dish. Spoon the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.

Bake: Pour the béchamel sauce evenly over the top layer of eggplant, spreading it to cover completely. Bake for 40-50 minutes, or until the top is golden brown and bubbly. Let it rest for at least 15-20 minutes before slicing and serving. This allows the layers to set.