Step 1

Preheat oven:Preheat your oven to 375°F (190°C).

Step 2

Prepare eggplant:Slice the eggplants into 1/4-inch rounds. Sprinkle with salt and let them sit for 30 minutes. Rinse and pat dry.

Step 3

Sauté eggplant:In a skillet, sauté the eggplant slices in olive oil until golden brown on both sides. Set aside.

Step 4

Cook onions and garlic:In the same skillet, cook the chopped onions until translucent, then add the minced garlic and cook for another minute.

Step 5

Brown the meat:Add the ground meat (lamb or beef) to the skillet and brown it. Then, add the canned tomatoes, salt, pepper, and cinnamon stick. Let it simmer for 15-20 minutes.

Step 6

Prepare béchamel sauce:In a saucepan, melt butter and add flour, whisking for 1-2 minutes. Gradually whisk in milk until thickened. Stir in grated Parmesan and season with salt and pepper to taste.

Step 7

Layer the moussaka:In a baking dish, layer half of the eggplant slices followed by half of the meat sauce. Repeat the layers and finish with the béchamel sauce on top.

Step 8

Bake the moussaka:Cover the dish with foil and bake for 30 minutes. Uncover and bake an additional 15-20 minutes, or until the top is golden brown.

Step 9

Rest and serve:Allow the moussaka to rest for at least 15 minutes before slicing and serving.