Step 1

Toss the sliced eggplant with salt and let it sit for 1 hour in a colander.

Step 2

Preheat oven to 450F. Give the eggplant a quick rinse, then blot it dry and toss with the olive oil. Spread out the eggplant in a single layer on greased baking sheets. Bake for 10 minutes, then turn the eggplant over and bake for 10 more minutes. The eggplant will be wilted and lightly browned.

Step 3

While the eggplant is salting, make the meat sauce. Heat the olive oil over medium-low heat in a large skillet. Add the onion and garlic and saute for 7-10 minutes, until the onion is soft and translucent. Add all the rest of the meat sauce ingredients - lamb, tomatoes, tomato paste, oregano, cinnamon, allspice, cayenne, salt, pepper, brandy, and wine. Taste the sauce and see if you want anymore spices and add a dash or two accordingly.

Step 4

Bring the meat sauce to a simmer and cook it down until the sauce fairly dry and not soupy. This will take about 20 minutes.

Step 5

Next, make the bechamel. You will need 3 cups of bechamel.

Step 6

Heat the milk until steaming in a medium saucepan. In another medium saucepan, melt the butter over medium-low heat. Add the flour and whisk until smooth. Let the flour cook for 1 minute. Add the steaming milk and whisk constantly as you bring the sauce to a simmer. Simmer for 2-3 minutes, until quite thick and smooth.

Step 7

Take the sauce off the heat and, while whisking constantly, ladle some of the sauce into the bowl with the egg yolks. Add about 1 cup of the hot bechamel to the eggs. Then pour the egg mixture back into the saucepan. Add the salt, lemon juice and 2 tablespoons of the parmesan cheese to the sauce and stir to combine.

Step 8

Preheat the oven to 400F. Grease a 9x13 casserole dish, or similar size.

Step 9

Layer 1/3 of the eggplant, then 1/3 of the meat sauce, then 2 tbsp of the parmesan cheese in the casserole dish. Make two more layers of 1/3, 1/3 and 2 tbsp. Ladle the bechamel sauce over into an even coating on the top. Sprinkle over any remaining cheese. Bake the moussaka for 1 hour. Let the moussaka cool for 10-15 minutes, then cut and serve.