Preheat the oven to 375F and generously grease two baking sheets with olive oil. Set aside.

Place the eggplant slices in a large bowl and add enough water to cover. Stir in ½ tsp of the salt and let the eggplant soak for 15 minutes.

Meanwhile, line a baking sheet with a paper towel. Lay the slices of zucchini in a single layer and sprinkle 1 ½ teaspoons of salt all over the slices. Let sit for 15 minutes.

While the zucchini slices sit, drain the eggplant slices and gently pat dry. Add the slices to one of the olive-oil coated baking sheets, overlapping slightly if needed. Drizzle the slices with more olive oil to coat and season with ½ teaspoon salt and ¼ teaspoon ground pepper. Bake until the eggplant is tender and golden brown, about 35-40 minutes.

While the eggplant starts to bake, blot the water from the zucchini slices off with a paper towel. Add the zucchini slices to the second baking sheet, overlapping slightly if needed and drizzle with more olive oil to coat. Season with ½ teaspoon salt and ¼ teaspoon ground pepper. Bake along with the eggplant slices, about 20-25 minutes until tender and starting to brown.

Leave the oven on.

While the eggplant and zucchini are baking, start the meat sauce. Heat the olive oil in a large pot over medium-high heat. When the oil shimmers, add the ground beef, onions and garlic and use your spoon to break up the meat into small pieces. Cover and cook for 10-12 minutes, stirring occasionally, until there are no longer juices in the pot.

Add the red wine and cook, stirring often, until evaporated.

Stir in the ground all spice, ground cinnamon, dried basil, salt and pepper to combine.

Add the tomatoes (break them up with your spoon if using whole tomatoes), pesto, sundried tomatoes, tomato paste and sugar plus ½ cup water. Increase the heat to high and stir everything together in the pot until combined. Once at a boil, reduce the heat to medium-low and cover. Simmer until most of the liquid has evaporated, about 15-20 minutes.

Remove the pot from the heat.

While the sauce is simmering, make the bechamel. Whisk the egg well in a small bowl. Then in a medium pot melt the butter over medium-low heat. Add the flour and whisk constantly for 2 minutes. Continue whisking while you slowly pour in all of the milk. Then, add the salt, pepper and nutmeg and stir to combine. Increase the heat to medium and bring the mixture to a simmer. Cook, whisking often, until slightly thickened, about 3-5 minutes. Remove the pot from the heat and whisk in the freshly grated parmesan cheese until well combined and the sauce is creamy and smooth, about 1-2 minutes.

Transfer ½ cup of the bechamel sauce to a medium bowl. Gradually whisk the egg into the sauce in the medium bowl. Then, gradually whisk that mixture into the sauce in the pot. Return the sauce to low heat and continue to cook, whisking occasionally, until it thickens even more, about 3-5 minutes.

Next layer half of the eggplant slices, overlapping as needed followed by half of the zucchini slices, overlapping as needed.

Repeat the layers one more time starting with the remaining eggplant slices followed by zucchini slices, the rest of the sauce and then the gnocchi. Next add all of the bechamel and use a spoon or spatula to even out / smooth the top. Top with 1/2-1 cup of freshly grated parmesan cheese.

Bake for 40-45 minutes until the top is golden brown. Start checking at the 35 minute mark.

Let the moussaka gnocchi cool until it’s just warm, about 45 minutes. This allows the bechamel to set. Then dig in and serve with fresh basil leaves.