Moussaka Greek Layered Eggplant

Slice the eggplants into approximately 0.5 cm thick rounds. Salt both sides and let them sit for 30 minutes to release their bitter juices. Rinse them thoroughly and pat dry with paper towels. Heat olive oil in a large skillet over medium heat and fry the eggplant slices in batches until golden brown on both sides. Transfer them to a plate lined with paper towels to drain excess oil.

In a large pot or deep skillet, heat a little olive oil. Add the finely chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the ground meat and brown it, breaking it up with a spoon, until cooked through. Drain any excess fat. Stir in the tomato paste, chopped tomatoes, red wine (if using), cinnamon, and oregano. Season with salt and pepper to taste. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sauce thickens and flavors meld.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until lightly golden. Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the sauce thickens and becomes creamy, about 5-7 minutes. Remove from heat, stir in the grated nutmeg, egg yolks (if using), and half of the grated cheese. Season with salt and pepper to taste.

Preheat your oven to 180°C (350°F). Spread a layer of fried eggplant slices on the bottom of a large rectangular baking dish. Top with half of the meat sauce, then another layer of eggplant. Follow with the remaining meat sauce, and finally the last layer of eggplant. Pour the béchamel sauce evenly over the top. Sprinkle with the remaining grated cheese. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for 10-15 minutes before slicing.