Pre-heat a large skillet over medium heat. Add the olive oil and cook the onion and garlic until they soften – about 5 minutes.

Add the tomato paste and spices and continue to cook for about 2 minutes. Add the ground beef and cook until lightly browned. Season with salt and pepper. Add the red wine and bring to a simmer. Add the broth and crushed tomatoes and reduce until slightly thickened – about 10 minutes.

Season to taste with salt and pepper and set the meat sauce aside. This meat sauce can be made ahead of time and stored in the fridge overnight.

Heat a 2- to 3-quart saucepan over medium heat. Melt the butter. Add the flour and stir, cooking for 2 minutes. Whisk in the milk, stirring constantly to avoid lumps. Stirring regularly, bring the sauce to a boil. Simmer for 10 minutes to thicken.

Turn off the heat and temper in the egg yolks by whisking a little hot milk into the egg yolks and then whisking the egg yolks into the saucepan. Stir in the cheese, nutmeg and salt and pepper to taste. Set the sauce aside.

Pre-heat the oven to 375˚F. Line two large sheet pans with paper towel, salt both sides of the eggplant slices and let the eggplant sit on the paper towel for about 30 minutes while the oven pre-heats, to draw out excess liquid.

Blot the eggplant slices with the paper towel, oil the slices and place them on the sheet pans in a single layer. Transfer the eggplant to the oven and bake for 30 to 40 minutes, until golden brown, flipping the slices over halfway through the cooking time. Remove from the oven and set aside.

Bring a large stockpot of salted water to a boil. Add the potato slices to the water and cook until they are fork tender, but not falling apart – about 7 to 8 minutes. Remove the potato slices with a slotted spoon and set them aside on a paper towel to drain.

Pre-heat the oven to 375˚F.

Lightly oil a 9-inch by 13-inch baking dish.

Shingle the eggplant slices in one layer on the bottom of the dish.

Spread the meat sauce over the eggplant.

Place the potato slices on the meat sauce.

Sprinkle the breadcrumbs over the potatoes.

Season with salt and freshly ground black pepper.

Pour and spread the Béchamel sauce on the breadcrumbs.

Transfer the moussaka to the oven and bake at 375˚F for 50 to 60 minutes, until the Béchamel sauce has started to turn a golden brown color and is bubbling.

Remove from the oven and let the moussaka rest for 5 to 10 minutes before serving.