Preheat oven to 375°F (190°C).

Sauté sliced eggplants in olive oil until browned. Set aside.

In the same pan, cook chopped onions and minced garlic until softened.

Add ground lamb or beef and brown. Stir in crushed tomatoes, red wine, and spices.

In a separate saucepan, make béchamel sauce: melt butter, whisk in flour, add milk, and cook until thickened.

Remove from heat and stir in Parmesan cheese and egg yolks.

In a baking dish, layer eggplants and meat mixture. Top with béchamel sauce.

Bake for 40-45 minutes until golden brown. Let it cool before slicing.

Serve slices of moussaka warm and enjoy this Greek classic!