Greek Moussaka

Trim off the ends of the eggplant and slice into 1/4-inch thick slabs. Discard the outermost slices that are mostly skin.

Spread the eggplant slices in a single layer on a baking sheet or clean surface. Sprinkle generously with kosher salt. Let sit for 30 minutes to "sweat out" its bitterness.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and stir regularly until slightly golden brown, about 5 minutes.

Add the ground lamb or beef to the skillet. Toss regularly until fully browned. Pour off any excess fat, then return the skillet to medium heat.

Stir in dried oregano, cinnamon, black pepper, nutmeg, paprika, and about 1/2 teaspoon of salt. Add the red wine and boil for 1 minute to reduce. Stir in the diced tomatoes, sugar, and warmed beef broth. Simmer over medium-low heat until rich and fragrant, 20 to 30 minutes.

Turn the broiler of your oven to high. Brush a large baking sheet with extra virgin olive oil. Pat the salted eggplant slices dry, removing excess salt.

Assemble the eggplant slices in a single layer on the prepared pan (work in batches or use 2 pans if necessary to avoid overlapping). Brush or coat the eggplant generously with olive oil on both sides. Place the sheet pan about 6 inches away from the broiler. Broil briefly, turning over so that both sides are softened and golden brown. Watch carefully to prevent burning. Remove from the oven and set aside.

In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and a pinch of black pepper. Cook, stirring continuously, until golden. Add a little more olive oil if needed.

Gradually add the warmed milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat until thickened enough to coat the back of a wooden spoon, about 5 to 7 minutes. Season with nutmeg.

Add the eggs to a small bowl. Whisk in a ladleful of the hot bechamel mixture to temper. Slowly whisk the tempered egg mixture back into the bechamel.

Continue to stir or whisk the mixture, bringing it to a gentle boil for 2 more minutes. Taste and adjust seasoning. Remove from heat and allow to cool and thicken slightly. It should be creamy, thick, and smooth.

Turn off the broiler and preheat your oven to 350°F (175°C). Lightly oil a 9 1/2" x 13" oven-safe baking dish.

Layer half the broiled eggplant slices on the bottom of the prepared baking dish. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices.

Pour the bechamel sauce over the top layer of eggplant, spreading it to cover completely. Sprinkle with breadcrumbs. Bake on the center rack of the preheated oven for 45 minutes.

If desired, transfer the baking pan to the top rack and broil briefly until the top of the moussaka gains a nice golden brown color. Watch carefully to prevent burning.

Remove the moussaka from the oven and let it sit for 10 minutes. This resting period helps the dish hold its shape and juices when sliced.

Slice the moussaka into squares and serve warm. Enjoy!