Classic Lamb Moussaka with Béchamel

Slice 2 large eggplants into ½-inch rounds, salt generously, and rest 30 minutes on paper towels; pat dry to draw out bitterness and moisture.

Preheat oven to 400°F / 200°C. Brush eggplant slices with 4 tbsp extra-virgin olive oil, arrange on baking sheets, and roast 20–25 minutes, flipping once, until golden and tender.

Meanwhile, heat 2 tbsp olive oil in a deep skillet over medium-high; sear 1 lb (450 g) ground lamb, breaking it up, 5–6 minutes until deeply browned.

Add 1 diced onion and 4 minced garlic cloves; sweat 5 minutes until translucent, then stir in 2 tbsp tomato paste and cook 2 minutes to caramelize.

Deglaze with ½ cup dry red wine, scraping the fond, and reduce until nearly dry, about 3 minutes.

Add one 14 oz (398 ml) can of crushed tomatoes, ½ tsp cinnamon, ¼ tsp allspice, 1 bay leaf, 1 tsp dried oregano, salt and pepper; simmer 20 minutes until thick and glossy.

For the béchamel, melt 4 tbsp butter in a saucepan, whisk in 4 tbsp flour, and cook 2 minutes until pale and nutty. Gradually whisk in 2½ cups warm milk and simmer, whisking, until thick enough to coat a spoon, 5–7 minutes.

Off heat, whisk in ½ tsp grated nutmeg, ½ cup grated Parmesan, and 2 beaten egg yolks until smooth and glossy.

In a 9x13 baking dish, layer half the eggplant, all the lamb ragù, the remaining eggplant, and finally pour the béchamel evenly over the top.

Bake at 375°F / 190°C for 35–40 minutes, until the top is deeply golden and puffed and the sides bubble.

Rest 20 minutes before slicing so the layers set cleanly.