Slice eggplant ½ inch thick, sprinkle with 1 tablespoon salt, and let sit for 20 minutes. Rinse the slices, pat dry, arrange on a baking sheet, brush with 3 tablespoons olive oil, and roast at 400°F for 20 minutes flipping halfway until golden.
2 medium eggplants, 0.33 cup olive oil, to taste salt
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add ground lamb, breaking it into small pieces, and cook 8-10 minutes until deeply browned. Add diced onion and minced garlic, cook 3 minutes, then stir in tomato paste and ground cinnamon. Pour in crushed tomatoes, season with salt and pepper, and simmer uncovered for 15 minutes until thickened.
1.5 lbs ground lamb, 1 medium yellow onion, 4 cloves garlic, 3 tbsp tomato paste, 1 cup crushed tomatoes, 1.5 tsp ground cinnamon, to taste salt, to taste black pepper, 0.33 cup olive oil
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes until the roux smells toasted. Slowly add milk while whisking constantly and cook for 8-10 minutes until thick enough to coat the back of a spoon. Remove from heat and stir in half the grated Parmesan cheese.
4 tbsp butter, 0.25 cup all-purpose flour, 3 cups whole milk, 0.5 cup Parmesan cheese
In a 9x13 baking dish, layer half the roasted eggplant, then all potato slices if using, followed by all the meat sauce. Add the remaining eggplant on top and pour béchamel sauce over. Sprinkle with the remaining Parmesan cheese.
2 medium eggplants, 2 medium potatoes, 1.5 lbs ground lamb, 1 cup crushed tomatoes, 3 cups whole milk, 0.5 cup Parmesan cheese
Bake the assembled moussaka at 350°F for 75 minutes until the top is golden brown and bubbly. If the béchamel browns too quickly after 30 minutes, tent loosely with foil. Let rest for 20 minutes before slicing into squares.
