Step 1: Prepare the Eggplants

1. Slice the eggplants into 1/4-inch thick rounds.
2. Sprinkle with salt and let them sit for about 30 minutes to draw out excess moisture.
3. Rinse and pat dry.
4. Brush with olive oil and either bake at 400°F for 20 minutes or pan-fry until golden brown.

Step 2: Cook the Meat Sauce

1. In a large skillet, heat olive oil over medium heat.
2. Sauté chopped onion and minced garlic until fragrant.
3. Add ground meat and cook until browned.
4. Stir in tomato paste, chopped tomatoes, red wine, cinnamon, oregano, salt, and black pepper.
5. Add a bay leaf and simmer for 30 minutes until thickened. Remove the bay leaf before assembling.

Step 3: Prepare the Béchamel Sauce

1. Melt butter in a saucepan over medium heat.
2. Stir in flour and cook for about 1 minute.
3. Gradually whisk in warm milk, stirring constantly until thickened.
4. Season with salt, nutmeg, and a handful of grated Parmesan cheese.
5. Remove from heat and whisk in beaten eggs for extra creaminess.

Step 4: Assemble the Moussaka

1. Preheat the oven to 375°F.
2. If using potatoes, layer thinly sliced cooked potatoes at the bottom of a greased baking dish.
3. Arrange a layer of eggplant slices over the potatoes.
4. Spread the meat sauce evenly over the eggplant.
5. Add another layer of eggplant on top of the meat sauce.
6. Pour the béchamel sauce over everything, smoothing it evenly.
7. Sprinkle with more Parmesan cheese.

Step 5: Bake and Serve

1. Bake for 45-50 minutes until golden brown on top.
2. Let it rest for at least 15 minutes before slicing.
3. Serve warm and enjoy!