Irresistibly Indulgent Lamb Moussaka Pasta Bake Delight

Slice the eggplant, sprinkle with salt, and let sit for about 30 minutes. Rinse and pat dry, then brush with olive oil and roast at 400°F until golden and tender.

Boil your favorite pasta shape (like penne or fusilli) in salted water until al dente. Drain and set aside.

Sauté diced onion in a bit of olive oil until sweet and translucent. Add minced garlic and stir until fragrant. Mix in ground lamb (or beef) and cook until browned, then stir in spices and tomato paste. Simmer until thickened.

In a saucepan, melt butter over medium heat. Whisk in flour to create a roux. Gradually stir in milk, cooking until thickened. Off the heat, stir in nutmeg and grated Parmesan, then mix in a beaten egg for creaminess.

In a greased baking dish, layer half the roasted eggplant, half the cooked pasta, half the meat sauce, and top with béchamel sauce. Repeat layers, finishing with béchamel and a sprinkle of shredded cheese.

Place in a preheated oven at 375°F and bake for 30-35 minutes until golden brown and bubbly. Allow to rest for 10 minutes before serving.