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1
Heat the oven to 375 degrees F.
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2
Remove the ends of the eggplant and zucchini and cut into 1/2-inch slices.
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3
Place the slices in a large bowl and toss with 1/3 cup of the olive oil, salt, and pepper.
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4
Arrange the slices in a single layer on a sheet pan covered with a silicone baking mat or oiled parchment paper.
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5
Bake until the eggplant and zucchini slices are tender, about 25 minutes.
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6
Set aside to cool.
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7
Meanwhile, prepare the meat.
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8
In a large skillet, heat the remaining olive oil over medium heat.
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9
Add the onion and season with salt and pepper.
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10
Saute until the onion begins to soften (this will take several minutes).
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11
Increase the heat to medium-high and add the ground beef, allowing it to brown a bit before stirring.
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12
Reduce the heat to medium and add the tomato paste, wine, cinnamon, and bay leaf.
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13
Cook until the meat is cooked and the liquid has been absorbed, about 20 minutes.
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14
Taste and add more salt if needed.
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15
Remove the bay leaf, and set the meat mixture aside.
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16
To prepare the bechamel sauce, place a large saucepan over medium-low heat and add the butter cubes.
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17
Once the butter has melted, whisk in the flour.
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18
Whisk constantly for several minutes, until the mixture begins to brown and becomes fragrant.
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19
Add half of the milk, whisking until smooth.
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20
Add the remaining milk, again whisking until smooth.
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21
Add the nutmeg and salt.
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22
Cook until thick, 10 to 15 minutes.
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23
Vigorously whisk in the cheese and egg.
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24
In a deep baking dish (approximately 10 inches by 5 inches), compactly layer half of the eggplant and zucchini slices.
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25
Top with the beef, pressing it tightly into the baking dish.
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26
Top with the remaining eggplant and zucchini slices.
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27
Give the bechamel a good whisk and carefully pour it over the top, making sure its evenly distributed.
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28
Bake the moussaka until the top of the bechamel is set and the top has browned, about 40 minutes.
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29
Allow the moussaka to cool for 30 to 40 minutes before cutting and serving.
