Prepare the Eggplant:

• Preheat your oven to 400°F (200°C).
• Arrange the eggplant slices on a baking sheet, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. This helps reduce bitterness.
• Rinse and pat the eggplant dry, then brush both sides with olive oil. Roast in the preheated oven for about 20 minutes, turning halfway, until golden and tender. Remove and set aside.

Make the Meat Sauce:

• In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).
• Stir in the minced garlic and cook for another minute until fragrant.
• Add the ground meat and cook until browned, breaking it apart with a spoon (about 7-10 minutes).
• Mix in the diced tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let it simmer for 15-20 minutes, allowing the flavors to meld. If desired, add fresh parsley at the end.

Prepare the Béchamel Sauce:

• In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until golden.
• Gradually add the milk, whisking continuously to avoid lumps. Cook until thickened (about 5-7 minutes).
• Remove from heat and let it cool slightly. Stir in the beaten eggs, Parmesan cheese, nutmeg, salt, and pepper.

Assemble the Moussaka:

• In a baking dish, layer half of the roasted eggplant slices at the bottom. Top with the meat sauce, followed by the remaining eggplant. Pour the béchamel sauce over the top, spreading it evenly.

Bake:

• Preheat the oven to 350°F (175°C). Bake the moussaka for about 45 minutes, or until the top is golden brown and bubbly.
• Once cooked, remove from the oven and let it rest for at least 30 minutes before slicing. This resting period helps the layers set.

Serve:

• Cut into squares and serve warm, garnished with fresh parsley if desired. Moussaka pairs wonderfully with a side Greek salad or crusty bread.