Creating the Simple Greek Moussaka can be straightforward with these clear steps:

1. Prepare the Eggplant: Sprinkle salt on the eggplant slices and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
2. Fry the Eggplant: Heat olive oil in a pan over medium heat, and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
3. Cook the Meat: In a large skillet, heat a little olive oil. Add the chopped onion and minced garlic, sautéing until soft. Add the ground meat and cook until browned.
4. Add Tomatoes and Spices: Stir in the crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let the mixture simmer for about 15 minutes until thickened.
5. Prepare the Béchamel Sauce: In a saucepan, melt the butter over medium heat. Whisk in the flour, cooking for 1-2 minutes. Gradually add milk, whisking constantly to avoid lumps. Cook until thickened, about 5-7 minutes. Remove from heat and stir in the beaten egg, nutmeg, salt, and pepper.
6. Assemble the Moussaka: In a baking dish, layer half of the eggplant slices on the bottom. Top with the meat mixture, followed by the remaining eggplant slices. Pour the béchamel sauce on top, spreading it evenly.
7. Add Cheese: Sprinkle the grated cheese on top of the béchamel layer.
8. Bake: Preheat the oven to 350°F (175°C) and bake for 45 minutes to 1 hour, or until golden and bubbly.
9. Cool: Remove from the oven and let it cool for 15-20 minutes before slicing. This resting period helps set the layers for easier serving.

This step-by-step process guides you through creating a wonderful dish that showcases the essence of Greek home cooking.