1 Preheat oven to 375°F (190°C).

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

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

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

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

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

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

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

9 Serve slices of moussaka warm and enjoy this Greek classic!