Step 1

Sprinkle eggplant slices with salt and let them sit for 30 minutes to draw out bitterness. Rinse and pat dry.

Step 2

Heat olive oil in a large pan and fry eggplant slices until golden brown. Drain on paper towels.

Step 3

Fry potato slices until golden brown and set aside.

Step 4

In a saucepan, sauté chopped onions and minced garlic until soft.

Step 5

Add ground beef and cook until browned.

Step 6

Pour in tomato sauce, and add cinnamon, allspice, salt, and pepper. Simmer for 20 minutes.

Step 7

Preheat oven to 180°C (350°F).

Step 8

In a baking dish, layer half of the potatoes, followed by half of the eggplants, then all of the meat sauce. Repeat with remaining potatoes and eggplants.

Step 9

Melt butter in a saucepan over medium heat. Stir in flour and cook for 2 minutes.

Step 10

Gradually whisk in warm milk and cook until thickened and smooth.

Step 11

Remove from heat and slowly mix in beaten eggs. Season with salt and pepper.

Step 12

Pour béchamel sauce over the assembled Moussaka and spread evenly.

Step 13

Bake in preheated oven for 45 minutes or until golden brown on top.

Step 14

Allow to cool for a few minutes before serving.