Prepare the Meat Sauce: In a large pot, heat the olive oil and sauté the ground beef over high heat until browned.

Add the onion and garlic. Cook until the onion softens.

Stir in the tomato paste and cook for 1 minute, scraping the bottom of the pot.

Deglaze with the brandy.

Add chopped tomatoes, sugar, bay leaf, and cinnamon stick. Simmer for 5–10 minutes to infuse the flavor.

Remove the bay leaf and cinnamon stick.

Season with salt and pepper, and simmer uncovered for another 20 minutes, until the sauce is rich and thick.

Remove from heat and stir in one spoonful of the béchamel for added creaminess.

Cook the Vegetables: Slice the eggplants, zucchini, and potatoes into 0.5 cm thick rounds.

Option 1 (Traditional): Fry the slices in olive oil until just tender. Drain on paper towels.

Option 2 (Lighter): Lightly oil the slices, season with salt, and bake in a preheated oven at 200°C (390°F) for 10–15 minutes. Cover with parchment to prevent drying.

Make the Béchamel: In a saucepan, combine milk, cornstarch, butter, salt, pepper, and nutmeg.

Whisk over medium heat until the mixture thickens.

Remove from heat. Let cool slightly.

Add beaten eggs and whisk quickly to combine.

Stir in half of the grated cheese and adjust seasoning if needed.

Assemble the Moussaka: In a deep baking dish, layer the ingredients as follows: Potatoes, Zucchini, Sprinkle with grated cheese, Half the eggplants, All the meat sauce, Remaining eggplants, Béchamel cream

Smooth the surface and sprinkle the remaining cheese on top.

Bake: Bake at 180–200°C (355–390°F), in conventional oven (top & bottom heat), for about 50 minutes, or until golden and bubbling.

Let it rest for at least 30 minutes before slicing – this helps the layers set.