Creating Greek Moussaka is a labor of love, but the process is as rewarding as the result. Follow these steps, and remember Mama Lou’s advice: “Cook with your heart, not just your hands.”

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Arrange the eggplant slices on the baking sheet, brush with olive oil, and sprinkle with salt. Roast for 20 minutes until tender and golden. Set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 5 minutes.
4. Add the ground meat to the skillet, breaking it up with a spoon. Cook until browned, about 8 minutes.
5. Stir in the red wine, tomato paste, crushed tomatoes, oregano, cinnamon, salt, and pepper. Let simmer for 15 minutes until thickened.
6. While the meat sauce simmers, prepare the béchamel. In a saucepan, melt the butter over medium heat. Add flour, stirring constantly for 2 minutes.
7. Gradually whisk in the milk, ensuring no lumps form. Cook until the sauce thickens, about 5 minutes. Remove from heat and season with nutmeg, salt, and pepper. Allow to cool slightly, then whisk in the beaten egg.
8. Reduce oven temperature to 350°F (175°C). In a greased baking dish, layer half of the eggplant slices, followed by the meat sauce, then the remaining eggplant.
9. Pour the béchamel sauce over the top, spreading evenly. Sprinkle with Parmesan cheese and breadcrumbs.
10. Bake in the oven for 45 minutes, or until the top is golden and bubbly. Let rest for 10 minutes before serving.