Slice the eggplants, zucchini, and potatoes into ¼-inch thick rounds. Sprinkle salt over the eggplant slices and let them rest for 30 minutes.

Pat the eggplants dry with paper towels to remove excess moisture.

In a large skillet, heat olive oil over medium heat and fry the eggplant, zucchini, and potatoes in batches.

Drain each batch on paper towels to remove excess oil.

In a pot, heat olive oil and sauté finely chopped red onion until translucent, adding minced garlic afterward.

Add ground meat to the pot and cook until browned. Deglaze with red wine and simmer for 5 minutes.

Stir in crushed tomatoes and spices, and let simmer for 10-15 minutes.

In a saucepan, melt butter, whisk in flour, then gradually whisk in milk until thickened.

Remove from heat and whisk in egg yolks, nutmeg, and cheese.

Preheat oven to 375°F (190°C). Layer potatoes, eggplant, zucchini, and meat sauce in a greased baking dish.

Top with béchamel sauce and bake for 40-45 minutes until golden and bubbling.

Let the moussaka rest for 30 minutes before serving.