Wash and slice the eggplants, zucchini, and potatoes into ½ inch thick rounds. Salt the eggplant slices and let them sit for 30 minutes.

Rinse off the salt from the eggplant and pat dry. Fry the vegetable slices in hot oil for 3–4 minutes on each side until golden.

In a large pot, heat olive oil and sauté chopped red onions for 4–5 minutes. Add minced garlic and cook for 1 minute, then add ground meat until browned.

Stir in crushed tomatoes, spices, and herbs after reducing the wine. Simmer for 10–15 minutes.

Melt butter in a saucepan, whisk in flour, then gradually add milk. Once thickened, stir in egg yolks, nutmeg, and cheese.

Layer the dish starting with potatoes, then eggplant and zucchini, spoon on meat sauce, and top with béchamel.

Bake in preheated oven for 40-45 minutes until the top is golden brown.

Let the moussaka rest for 30 minutes before slicing to allow layers to set.