For the Eggplant:

• Preheat Oven 400 degrees F.
• Set up a station with three shallow bowls. One with flour, one with an egg wash and one with the breadcrumbs.
• Dredge the eggplant first in the flour, then the egg wash and finally in the panko crumbs.
• Place on a baking sheet prepared with parchment paper and drizzle with the oil.
• Bake for 20 – 25 minutes or until the eggplant get a nice golden color, turning once halfway through the process.
• Set the eggplant aside while preparing the lamb.

For the Ground Lamb:

• Place the onion in a dry heated cast iron pan and sprinkle with the sugar.
  Toss until the onion becomes golden.
• Add the olive oil, lamb and the seasonings and toss until the lamb is cooked through.
  Remove from the heat and set aside.

For the Béchamel Sauce:

• In a pan, melt down butter. Stir in vanilla bean, salt, and pepper.
• Whisk in flour until a thickened paste comes together.
• Add milk, gently whisking until smooth.
• Keep whisking occasionally for about 15-20 minutes until a smooth, creamy sauce comes together.

To Build The Moussaka:

• Place a teaspoon or two of olive oil at the bottom of the baking dish.
• Place two tablespoons of marinara sauce at the bottom of the baking dish and swirl around the bottom of the dish with the back of the spoon.
• Layer the eggplant at the bottom of the dish followed by marinara sauce followed by another layer of eggplant, repeat this for a total of two layers.
• Spoon the lamb over the eggplant and sauce and top with more layers of eggplant followed by the béchamel sauce.
• Preheat Oven 350 degrees F. and bake for 45 – 50 minutes until the top is slightly golden.
• Let the dish rest for about 10 – 12 minutes before cutting into.