Authentic Greek Eggplant Moussaka with Béchamel Sauce - Zest Plate

Ingredients

• 3 large eggplants (about 1.5kg), sliced lengthwise 0.6cm thick
• 2 tablespoons olive oil
• 1 tablespoon kosher salt
• Black pepper to taste
• 450g ground beef or lamb
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 can (400g) diced tomatoes
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 4 tablespoons butter
• 60g all-purpose flour
• 600ml warm milk
• 2 large eggs
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt