The Vegetable Layers

• 3 large eggplants (sliced into 1/2 inch rounds)
• 2 large russet potatoes (peeled and sliced into 1/4 inch rounds)
• 1/2 cup extra virgin olive oil (for brushing)
• 1 tsp sea salt (for sweating the eggplants)

The Meat Sauce

• 1.5 lbs ground lamb (can substitute with ground beef)
• 1 large yellow onion (finely diced)
• 3 cloves garlic (minced)
• 1/2 cup dry red wine (such as Agiorgitiko or Merlot)
• 14 oz crushed tomatoes (canned or fresh)
• 2 tbsp tomato paste
• 1 stick cinnamon (whole)
• 1/2 tsp ground allspice
• 1/2 tsp dried oregano

The Béchamel Topping

• 4 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk (warmed)
• 2 large egg yolks (beaten)
• 1/2 cup Kefalotyri cheese (grated; can substitute with Pecorino Romano)
• 1/4 tsp ground nutmeg (freshly grated is best)

Step 1: Prepare the Vegetables

Place eggplant slices in a colander and sprinkle with salt. Let sit for 30 minutes to draw out bitterness. Rinse and pat thoroughly dry with paper towels. Preheat oven to 400°F (200°C). Arrange eggplant and potato slices on baking sheets, brush with olive oil, and roast for 20-25 minutes until tender and lightly golden. Set aside.

Step 2: Simmer the Meat Sauce

In a large skillet over medium-high heat, brown the ground meat, breaking it up with a spoon. Drain excess fat. Add onion and garlic, sautéing until translucent. Stir in tomato paste, then deglaze with red wine. Add crushed tomatoes, cinnamon stick, allspice, and oregano. Reduce heat and simmer for 30 minutes until the sauce is thick and most liquid has evaporated.

Step 3: Whisk the Béchamel

Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes (do not brown). Gradually whisk in warm milk to avoid lumps. Continue cooking until the sauce thickens. Remove from heat, let cool slightly, then whisk in egg yolks, nutmeg, and half of the grated cheese until smooth.

Step 4: Assemble and Bake

Lower oven to 350°F (175°C). In a deep 9x13 inch baking dish, layer the potatoes first, followed by half the eggplants. Spread the meat sauce evenly over the vegetables (remove the cinnamon stick). Add the remaining eggplants. Pour the béchamel over the top, smoothing it with a spatula. Sprinkle with the remaining cheese.

Step 5: Final Bake and Rest

Bake for 45-50 minutes until the top is deeply golden brown and bubbling. Remove from the oven and let the Moussaka rest for at least 30-45 minutes before slicing.