Slice the eggplants, zucchini, and potatoes into ¼-inch rounds and lay them flat. Sprinkle salt on the eggplant slices and let sit for 30 minutes to draw out moisture.

Heat olive oil in a large skillet over medium heat until shimmering, fry the sliced vegetables in batches until golden brown, about 3-4 minutes per side.

In a saucepan, heat olive oil and sauté onions until soft, add garlic, and then ground meat. Brown completely and deglaze with red wine. Add crushed tomatoes and spices, and simmer for 10-15 minutes.

In another saucepan, melt butter, whisk in flour, then gradually add milk while whisking. Cook until thickened, remove from heat, and stir in egg yolks, cheese, and nutmeg.

In a greased baking dish, layer the potatoes, eggplant, zucchini, and meat sauce until all ingredients are used, finishing with béchamel on top.

Preheat the oven to 165°C (330°F) and bake the moussaka for 40-45 minutes until golden and bubbling.

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