Begin by slicing the eggplants, zucchini, and potatoes into ¼-inch rounds. Sprinkle the eggplant with salt and allow it to sit for about 30 minutes to draw out moisture, then preheat your oven to 375°F (190°C).

In a large skillet, heat ¼ cup of olive oil. Add the salted eggplant and fry until golden brown, about 3-4 minutes per side. Drain on paper towels.

In the same skillet, sauté one diced red onion and three minced garlic cloves until softened, about 5 minutes. Add 1 pound of ground meat and cook until browned. Pour in ½ cup of red wine and reduce for 2 minutes, then add one can of crushed tomatoes, cinnamon, nutmeg, oregano, and thyme. Let simmer for 10 minutes.

In a saucepan, melt 4 tablespoons of butter. Whisk in ¼ cup of flour, cooking for 2-3 minutes. Gradually whisk in 2 cups of milk, stirring continuously until thickened, about 5 minutes. Incorporate two egg yolks and ½ cup of kefalograviera cheese until smooth.

In a large baking dish, layer potato slices, fried eggplant, zucchini, and meat sauce. Repeat layers and finish with the béchamel on top.

Bake in the preheated oven for 40-45 minutes, until golden brown and bubbling. The edges should be slightly crisp and béchamel set.

Allow the moussaka to cool for at least 30 minutes before slicing to help the layers set.