Prep the ingredients per the instructions above.

Preheat the oven to 450°F (240°C).

Make meat sauce: Heat olive oil in a large skillet or pot over high heat. Add the garlic and onion and cook for 2 minutes. Add the beef and cook until browned, using a spatula to break it up as you go. Add wine, and cook for 2 minutes or until the alcohol smell is gone. Add remaining ingredients and stir to combine. Bring to a simmer, then lower heat to medium-low and cook for 15 minutes, or until reduced to a thick sauce.

Bake eggplant for 15 - 20 minutes or until lightly browned and softened. While baking, make the béchamel sauce.

Make béchamel sauce: Melt butter in a pan over medium heat. Add flour and cook for 1 minute, stirring constantly. Continue stirring constantly while slowly adding the milk. Cook, stirring regularly, for another 3 to 5 minutes or until thickened enough to coat the back of a wooden spoon. Remove from the heat and whisk in cheese, nutmeg, and a pinch of salt and pepper. Allow cooling for 5 minutes. Cover with a lid and set aside.

Once the eggplant is cooked, remove it from the oven and set it aside to cool slightly.

Lower oven to 350°F (180°C).

Assemble Moussaka: Layer the eggplant in the bottom of an appropriately sized baking dish or oven-safe container, then cover with all of the meat sauce. Top with remaining eggplant, then pour over the Béchamel Sauce and sprinkle the top with breadcrumbs.

Bake for about 40 minutes or until golden brown. Let sit for 10 minutes.

Drizzle bread with oil and spread with minced garlic. Toast until golden brown in the oven or toaster oven.

Serve: Enjoy the moussaka with bread and lemonade.