Golden-Topped Classic Moussaka

Preheat the oven to 400F (200C). Arrange the eggplant slices on oiled baking sheets in a single layer, brush both sides with olive oil, and season with salt. Roast for 25 minutes, flipping once, until golden and soft. Set aside and reduce oven to 375F (190C).

While the eggplant roasts, heat a tablespoon of olive oil in a large skillet over medium-high heat. Cook the ground lamb, breaking it up, until browned and no longer pink, about 8 minutes. Drain any excess fat.

Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

Pour in the red wine and let it bubble and reduce for 2 minutes. Add the crushed tomatoes, tomato paste, cinnamon, allspice, oregano, salt, and pepper. Simmer uncovered for 15 minutes until thick and rich.

Make the bechamel by melting the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes until golden and nutty. Gradually pour in the warm milk, whisking constantly to prevent lumps.

Cook the bechamel, stirring often, until it thickens enough to coat the back of a spoon, about 5 to 7 minutes. Remove from heat, stir in the nutmeg, and let it cool for 3 minutes. Then whisk in the egg yolks and half the grated cheese.

Layer the moussaka in a deep 9x13 baking dish: start with a layer of eggplant slices (and potato slices if using), spread all the meat sauce over evenly, add another layer of eggplant, then pour the bechamel over the top, spreading it to the edges. Sprinkle with the remaining cheese.

Bake at 375F (190C) for 40 to 45 minutes until the top is deeply golden and bubbling at the edges.

Let the moussaka rest for at least 20 minutes before cutting. This resting time is essential for clean slices.