1. Prepare the Eggplant:
- Preheat your oven to 400°F (200°C).
- Brush both sides of the eggplant slices with olive oil and season with salt. Place them on baking sheets lined with parchment paper.
- Bake for 20-25 minutes, flipping halfway through, until lightly browned and soft. Set aside.
2. Make the Meat Sauce:
- In a large pan, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened.
- Increase the heat to medium-high, add the ground meat, and cook until browned, breaking it up with a spoon.
- Stir in the crushed tomatoes, tomato paste, red wine (if using), cinnamon, allspice, bay leaf, salt, and pepper. Bring to a simmer, reduce the heat to low, and cook for 20-30 minutes, until thickened. Remove the bay leaf and stir in the parsley.
3. Prepare the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for a minute.
- Gradually add the warmed milk, whisking constantly, until the sauce is thickened and smooth.
- Remove from heat, and stir in the nutmeg, salt, and pepper. Slowly whisk in the egg yolks and Parmesan cheese until smooth.
4. Assemble the Moussaka:
- In a greased 9×13-inch baking dish, layer half the eggplant slices.
- Spread the meat sauce evenly over the eggplant.
- Add another layer of the remaining eggplant slices.
- Pour the béchamel sauce over the top, spreading it out to cover the eggplant.
5. Bake:
- Preheat the oven to 350°F (175°C).
- Bake the moussaka for 45-50 minutes, or until the top is golden and the sauce is bubbly.
- Let it cool for about 20 minutes before slicing. This rest period helps the layers set, making it easier to serve.
Enjoy this classic moussaka with a side of crusty bread and a fresh salad for a complete Mediterranean feast. The complex flavors and textures make it a beloved dish for family gatherings or a comforting weekend meal.