Slice the eggplants, zucchini, and potatoes into ¼-inch rounds. Sprinkle salt on eggplant and let sit for 30 minutes to draw moisture.

Heat olive oil in a skillet. Fry eggplant, zucchini, and potatoes until golden brown, about 3-4 minutes per side. Drain on paper towels.

In a saucepan, sauté onions until translucent. Add garlic and ground meat, cooking until browned, about 8-10 minutes. Pour in red wine and let simmer before adding crushed tomatoes and spices. Cook for 10-15 minutes.

In another saucepan, melt butter. Stir in flour to form a roux, then gradually whisk in milk until thick and smooth. Stir in egg yolks, nutmeg, and cheese.

Preheat oven to 165°C (330°F fan). Layer potatoes, eggplant, zucchini, meat sauce, and béchamel in a baking dish.

Bake for 40-45 minutes until béchamel is bubbly and golden brown.

Let moussaka rest for 30 minutes before serving.