The key to this dish lies in selecting the right ingredients—fresh, quality produce really elevates the flavors. I always seek out firm, glossy eggplants with smooth skin, and when possible, I choose grass-fed beef or lamb for the meat sauce to add depth. Having spent years in kitchens where ingredient quality was non-negotiable, I believe that even simple dishes like moussaka shine brightest when components are thoughtfully chosen. Feel free to swap lamb for beef or use a plant-based mince for a twist.

• 2 large eggplants (about 2 pounds), sliced into 1/2-inch rounds
• 3 tablespoons olive oil, plus extra for roasting
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 pound ground beef or lamb
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice
• Salt and freshly ground black pepper, to taste
• 1/4 cup red wine or beef broth (optional, but adds depth)
• For the béchamel sauce:
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 1/2 cups whole milk, warmed
• 1/4 teaspoon freshly grated nutmeg
• 2 large eggs, beaten
• 1/2 cup grated Parmesan or Kefalotyri cheese
• Fresh parsley, chopped (for garnish)