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1
Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.
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2
Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet.
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3
Roast until tender, about 45 minutes, tossing the vegetables about halfway through.
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4
Set aside.
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5
Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat.
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6
Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes.
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7
Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly.
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8
Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits.
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9
Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes.
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10
Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper.
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11
Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes.
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12
Remove from the heat, stir in the parsley and set aside.
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13
Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved.
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14
Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes.
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15
Add the nutmeg and 1/2 teaspoon salt.
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16
Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside.
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17
Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray.
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18
Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan.
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19
Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes.
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20
Garnish with parsley and serve hot.
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21
Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking.
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22
The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes.
