Begin by slicing the eggplants, zucchini, and potatoes into ¼-inch rounds. Salt the eggplant slices generously and let them sit for 30 minutes to draw out bitterness.

In a large skillet, heat a generous amount of olive oil over medium-high heat. Working in batches, fry the eggplant, zucchini, and potato slices for about 3-4 minutes per side until they turn golden brown.

In the same skillet, add a touch more olive oil if needed and sauté chopped onions over medium heat until they become soft, usually about 5 minutes.

Add minced garlic and cook for another minute before adding the ground meat. Brown the meat thoroughly, then deglaze the pan with a splash of red wine.

Stir in crushed tomatoes and simmer for 10-15 minutes to develop flavors.

In a medium saucepan, melt butter over low heat. Gradually whisk in flour to form a roux, cooking for about 2 minutes until lightly golden.

Slowly pour in warm milk while whisking continuously, ensuring a smooth texture. Cook until the mixture thickens, around 5 minutes.

Stir in egg yolks, grated cheese, and a pinch of nutmeg for a creamy béchamel.

Preheat your oven to 165°C (330°F) while you layer the Moussaka. In a greased baking dish, start with a layer of potato slices at the bottom, followed by eggplant, and then zucchini.

Spread half of the meat sauce over this, and repeat the layering process. Finally, top everything with the creamy béchamel sauce.

Place your assembled Greek Moussaka in the preheated oven and bake for 40-45 minutes or until the top is golden brown and bubbly.

Once your Greek Moussaka is out of the oven, let it rest for 30 minutes before slicing.