My Greek nonna taught me this recipe, and I've been making it regularly since!

Moussaka is like a warm hug from the Mediterranean, a layered delight that traditionally features eggplants, a rich tomato meat sauce, and a creamy béchamel topping. Its origins trace back to the sunny realms of Greece, and it's a fabulous dish for when you want something cozy yet impressive to serve up to your family or a gathering of friends. Embracing the essence of comfort food, moussaka can be a wonderful change from the usual weekly menu, transporting your taste buds to a Greek island without ever leaving the comfort of your own home.

Accompany your baked moussaka with a crisp Greek salad dashed with feta cheese and olives or some steamed asparagus with a squirt of lemon for a touch of brightness. Don't forget to warm up some pita bread or crusty loaf to scoop up all that saucy goodness!

Baked Moussaka
Servings: 6 to 8

- 3 medium eggplants, sliced into 1/4 inch rounds
- Salt, for drawing water out of eggplant
- 2 tablespoons olive oil, plus more for brushing eggplants
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound ground beef or lamb
- 1/2 cup red wine (optional)
- 1 (14-ounce) can tomato sauce
- 1 teaspoon ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 1/2 cups milk
- 2 eggs, beaten
- 1/2 cup grated Parmesan cheese
- Ground black pepper, to taste

1. Begin by prepping your eggplants. Lay the slices onto paper towels, sprinkle with salt, and let them sit for about 30 minutes. This helps to draw out bitterness and excess moisture. Preheat your oven to 400°F (200°C) while they rest.

2. After 30 minutes, rinse the salt off the eggplant slices, pat them dry, and brush both sides with olive oil. Lay them out on a baking sheet and bake for 25 minutes, flipping halfway through, until they are nicely browned and softened.

3. While the eggplants are baking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté the onion until translucent, then add the garlic and cook for another minute.

4. Increase the heat to medium-high, add the ground beef or lamb, and cook until browned. Drain any excess fat, then stir in red wine (if using) and let it simmer until reduced by half.

5. Stir in the tomato sauce, cinnamon, allspice, nutmeg, and parsley. Simmer for about 15 minutes, allowing the flavors to meld together.

6. In a separate saucepan, melt the butter over medium heat. Whisk in the flour until it forms a smooth paste. Gradually add the milk while continuously whisking to avoid lumps. Cook until the sauce thickens and then remove from the heat.

7. Temper the beaten eggs by adding a small amount of the hot béchamel sauce to them, then slowly whisk the eggs back into the béchamel sauce. Stir in half of the Parmesan cheese and season with black pepper to taste.

8. To assemble, layer half of your baked eggplant slices at the bottom of a greased baking dish. Cover with the meat sauce, then with the remaining eggplant slices. Pour the béchamel sauce over the top and sprinkle with the remaining Parmesan cheese.

9. Bake in a 350°F (175°C) oven for about 45 minutes, or until the top is golden brown and bubbly. Let it rest for 10 minutes before slicing — trust me, it's worth the wait.

- For a lighter version, you can use ground turkey or even a plant-based meat substitute.
- If you have picky eaters, try blending the tomato sauce for a smoother texture, or layer in some sliced zucchini with the eggplant.
- You can prepare the meat sauce and béchamel a day ahead, which makes putting the moussaka together much quicker.
- Leftovers (if you have any!) taste even better the next day as the flavors have more time to develop. Just reheat in the oven until warm throughout.

This baked moussaka is a labor of love that's sure to fill your home with the most mouthwatering aromas and provide a meal that everyone will remember. It's all about coming together, sharing, and enjoying the warmth of good food. Enjoy, my friends!