Prepare Eggplants: Slice the eggplants into 1/2 inch thick slices. Brush both sides with olive oil and bake in a preheated oven at 200°C (390°F) until golden brown, about 20-30 minutes, turning halfway through.
Cook the Meat Mixture: in a skillet, heat some olive oil and sauté the onion and garlic until softened. Add the ground meat and cook until browned. Stir in the crushed tomatoes, season with salt and pepper, and let it simmer for about 15 minutes.
Make Béchamel Sauce: In a saucepan, melt some butter, stir in flour and cook for a minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened. Remove from heat, cool slightly, and stir in beaten eggs and half of the Parmesan cheese.
Assemble and Bake: In a baking dish, layer half the eggplants, top with the meat mixture, then the remaining eggplants. Pour the béchamel sauce over the top, sprinkle with remaining Parmesan cheese, and bake at 180°C (355°F) for about 45 minutes or until golden and set.
Traditional Moussaka served with a fresh Greek salad.
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