Begin by laying the eggplant slices on paper towels and lightly sprinkle with salt. Allow them to sit for about 30 minutes to draw out moisture. Once done, pat them dry.

In a skillet, warm the olive oil over high heat. Fry the eggplant slices until they are browned on each side. Set them aside to drain on paper towels.

In a separate skillet, melt some butter and add the ground beef, onions, and garlic. Season with salt and black pepper. Cook until the beef is browned.

Add the herbs, spices and  tomato sauce to the beef mixture. Let it simmer for about 20 minutes. Once cooled, stir in a beaten egg.

For the béchamel sauce, melt butter in a skillet and whisk in flour until smooth. Gradually add in the scalded milk, whisking continuously until it thickens. Season with salt and white pepper.

Preheat your oven and grease a baking dish. Arrange a layer of eggplant at the bottom, cover with the meat sauce, and sprinkle some Parmesan cheese. Repeat the layers and finish with the béchamel sauce and a sprinkle of nutmeg and cheese on top.

Bake until the Moussaka is bubbly and browned. Serve hot and relish the flavors of Greece!