Irresistibly Flavorful Greek Moussaka with Layers of Comfort

Ingredients

• 2 large eggplants, sliced lengthwise 1/3 inch thick
• 2 medium russet potatoes, peeled and sliced 1/4 inch thick
• 1/3 cup (80 ml) olive oil, plus more for the dish
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 1/2 lb (680 g) ground lamb or ground beef
• 2 tablespoons tomato paste
• 1/2 cup (120 ml) dry red wine or beef broth
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 1/2 cup (120 ml) beef broth
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1 bay leaf
• 1/2 teaspoon sugar
• Salt
• black pepper
• 5 tablespoons (70 g) unsalted butter
• 1/2 cup (60 g) all-purpose flour
• 3 cups (720 ml) whole milk, warmed
• 1/4 teaspoon ground nutmeg
• 2 large eggs, lightly beaten
• 3/4 cup (75 g) grated kefalotyri or Parmesan cheese, divided
• 2 tablespoons plain breadcrumbs