Creating Traditional Outrageously Delicious Greek Moussaka involves several steps. Follow this simple guide to make it a breeze:

1. Prepare the Eggplants: Sprinkle the sliced eggplants with salt and let them sit for about 30 minutes to draw out moisture and bitterness. Rinse and pat dry.
2. Cook the Eggplants: In a frying pan, heat olive oil over medium heat. Fry the eggplant slices until golden brown. Set aside on paper towels to absorb excess oil.
3. Make the Meat Sauce: In the same pan, add the chopped onion and sauté until translucent. Add the minced garlic and cook for 1 more minute.
4. Cook the Meat: Add the ground meat to the pan and cook until browned. Drain excess fat if necessary.
5. Add Tomatoes and Spices: Stir in crushed tomatoes, tomato paste, oregano, cinnamon, salt, and pepper. Let simmer for about 15 minutes until thickened.
6. Prepare the Béchamel Sauce: In a saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk until smooth. Continue whisking until the sauce thickens. Remove from heat.
7. Add Eggs and Nutmeg: Allow the béchamel sauce to cool slightly before whisking in the beaten eggs and nutmeg. Season with salt.
8. Layer the Moussaka: In a greased baking dish, layer half the eggplants at the bottom. Spread half the meat sauce over the top. Repeat layers, ending with eggplants.
9. Pour Béchamel Sauce: Pour the béchamel sauce over the top layer, ensuring it covers evenly. Sprinkle with grated cheese.
10. Bake: Preheat your oven to 350°F (175°C). Bake the moussaka for about 45 minutes or until the top is golden and bubbly.
11. Cool Before Serving: Let the moussaka sit for at least 20-30 minutes before cutting. This will help the layers hold together.

Following these steps will lead you to a beautifully layered and richly flavored Traditional Outrageously Delicious Greek Moussaka!