Crafting Greek Moussaka is an art form, much like painting with flavors and aromas that remind me of my adventures in European kitchens. Here’s how you can create this masterpiece:

1. Preheat your oven to 375°F (190°C). Arrange the eggplant slices on a baking sheet, brush with olive oil, and roast for 20 minutes until tender and golden.
2. Meanwhile, in a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
3. Add the ground lamb or beef, breaking it apart with a spoon, and cook until browned. Stir in the crushed tomatoes, tomato paste, cinnamon, oregano, salt, pepper, and red wine, if using. Allow the sauce to simmer for 15 minutes, letting the flavors meld together.
4. To prepare the béchamel sauce, melt the butter in a saucepan over medium heat. Stir in the flour and cook for a minute before gradually whisking in the milk, ensuring there are no lumps.
5. Continue to whisk the béchamel until it thickens. Remove from heat and stir in nutmeg and Parmesan cheese. Allow it to cool slightly before whisking in the egg yolks.
6. In a large baking dish, layer half of the roasted eggplant slices, followed by the meat sauce. Add another layer of eggplant, then pour the béchamel sauce over the top.
7. Bake in the oven for 45 minutes, until the top is golden and set. Let it cool for a few minutes before serving, allowing the layers to settle.