Prepare the Vegetables: Slice the eggplants, zucchini, and potatoes into ¼-inch rounds. Sprinkle eggplants with salt and let sit for about 30 minutes. Rinse and pat dry.

Fry the Vegetables: Heat oil in a skillet. Fry eggplant, zucchini, and potato slices until golden and tender, about 3-4 minutes per side. Drain on paper towels.

Cook the Meat Sauce: Sauté chopped onion in olive oil until translucent, about 5-7 minutes. Add minced garlic and cook for another minute.

Brown the Ground Meat: Add ground meat, breaking it up as it cooks. Cook until browned, about 8-10 minutes. Pour in red wine and simmer.

Build the Meat Sauce: Stir in crushed tomatoes, cinnamon, nutmeg, oregano, thyme, and parsley. Simmer on low heat for 10-15 minutes.

Make the Béchamel Sauce: Melt butter in a saucepan, whisk in flour, then slowly add milk until thickened. Whisk in egg yolks and nutmeg, then add cheese until melted.

Layer the Baking Dish: Preheat oven to 350°F. Layer potatoes, fried eggplant, zucchini, and meat sauce in a greased baking dish. Pour béchamel on top.

Bake the Moussaka: Bake for 40-45 minutes until top is golden and bubbling.

Rest and Serve: Let the moussaka rest for 30 minutes before slicing. Serve warm with a green salad.