Preheat your oven to 375°F (190°C) for even baking.

Slice eggplants into ½-inch rounds, drizzle with olive oil, and sprinkle salt. Roast for 25-30 minutes until tender.

In a skillet, heat olive oil, sauté onions and garlic until fragrant, then add ground beef and cook until browned. Stir in crushed tomatoes, tomato paste, spices, and broth. Simmer for 15-20 minutes.

In a saucepan, melt butter, whisk in flour to form a roux, gradually add warm milk, then stir in egg and grated cheese to create a béchamel.

Layer half the roasted eggplant in a greased baking dish, add the meat sauce, top with remaining eggplant, and finish with the béchamel sauce.

Bake for approximately 45 minutes until the top is golden and bubbly.

Let the moussaka rest for 10-15 minutes before slicing and serving.