Creating The Best Greek Moussaka is a delightful process. Follow these steps for a successful dish:

1. Prepare the Eggplants: Sprinkle the eggplant slices with salt and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.

2. Cook the Eggplants: Heat olive oil in a skillet over medium heat. Fry the eggplant slices until golden brown. Remove and set aside on paper towels.

3. Prepare the Potatoes: In a separate pot, parboil the potato slices for about 5 minutes, then drain and set aside.

4. Make the Meat Sauce: In the same skillet, add more olive oil if needed, then sauté onions until translucent. Add garlic and cook for another minute. Stir in the ground meat and cook until browned.

5. Add Tomatoes and Spices: Mix in crushed tomatoes, red wine, cinnamon, oregano, salt, and pepper. Simmer for 20 minutes until sauce thickens.

6. Make the Béchamel Sauce: In a saucepan, melt butter over medium heat. Add flour and whisk until smooth. Gradually add milk, continuing to whisk until thickened. Set aside to cool slightly before mixing in the eggs and half the cheese.

7. Assemble the Moussaka:
– Layer half of the potatoes on the bottom of a casserole dish.
– Add half of the meat sauce on top, followed by a layer of fried eggplants, and then the rest of the potato slices.
– Top with the remaining meat sauce and pour the béchamel sauce evenly over the top.
– Sprinkle the rest of the cheese on top.

8. Bake: Preheat your oven to 350°F (175°C) and bake the moussaka for 45 minutes or until golden and set.

9. Cool: Allow the moussaka to cool for at least 15 minutes before slicing. This will make it easier to serve.

10. Serve: Garnish with fresh parsley, if desired, and enjoy the layers of incredible flavor.