1-First, prepare the eggplant: by slicing it into 0.75 cm thick pieces and sprinkling with 1 tsp salt. Let it sit in a colander for 30 minutes to draw out moisture, then pat dry and brush with 2 to 3 tbsp olive oil. Bake at 240°C / 450°F for 15-20 minutes until it’s browned and soft, or grill for a quicker option without salting.

2-Next, make the meat sauce: by heating 1 tbsp olive oil in a skillet. Cook the diced onion and 3 minced garlic cloves for 2 minutes, then add 700 g ground beef or lamb and brown it. Stir in 1/2 cup dry red wine if using, and let it evaporate before adding 400 g crushed tomatoes, 3 tbsp tomato paste, 1 cup beef broth, 1 beef bouillon cube, 2 bay leaves, 1.5 tsp sugar, 2 tsp dried oregano, 1/2 tsp cinnamon, and 3/4 tsp salt. Simmer on medium-low for 15 minutes until thick.

Making the Béchamel Sauce: For the béchamel, melt 60 g butter over medium heat and add 5 tbsp plain flour, stirring for 1 minute. Slowly pour in 2 1/2 cups milk while stirring until the sauce thickens and coats the back of a spoon. Remove from heat, mix in 1/2 cup grated parmesan, 1/4 tsp nutmeg, 1 1/4 tsp stock powder or salt, and 1/4 tsp pepper. Let it cool for 5 minutes, then whisk in 1 whole egg and 1 egg yolk.

4-Assemble in a baking dish by layering half the eggplant, all the meat sauce, and the remaining eggplant. Pour the béchamel over the top and sprinkle with 1/3 cup breadcrumbs. Bake at 180°C / 350°F for 30-40 minutes until golden. Let it rest for 10 minutes before serving. This step-by-step approach, including adaptations for dietary needs, makes the Greek Moussaka Recipe foolproof.