👨‍🍳 Instructions:

1. Prepare the Eggplants
   Slice eggplants into ½-inch rounds. Sprinkle with salt and let sit for 20–30 minutes to draw out bitterness. Pat dry. Brush with olive oil and roast at 400°F (200°C) for 20–25 minutes, flipping halfway, until golden and tender. Set aside.

2. (Optional) Prepare the Potatoes
   Peel and slice potatoes into ¼-inch rounds. Boil until just tender, about 5–7 minutes. Drain and set aside. You can also roast or lightly fry them for extra flavor.

3. Make the Meat Sauce
   In a skillet, heat olive oil over medium heat. Sauté onion and garlic until soft. Add ground meat and cook until browned. Stir in tomato paste, crushed tomatoes, wine (if using), cinnamon, allspice, oregano, bay leaf, and sugar. Simmer on low heat for 20–30 minutes until thickened. Season with salt and pepper. Remove bay leaf.

4. Prepare the Béchamel Sauce
   In a saucepan, melt butter over medium heat. Whisk in flour to make a roux. Gradually add warm milk, whisking constantly to avoid lumps. Cook until thick and creamy. Remove from heat and stir in grated cheese, nutmeg, salt, and white pepper. Let cool slightly, then whisk in egg yolks (if using).

5. Assemble the Moussaka
   Lightly grease a 9×13-inch baking dish. If using potatoes, layer them at the bottom. Add a layer of roasted eggplant, then spread half the meat sauce. Repeat layers with remaining eggplant and meat sauce. Pour béchamel sauce over the top, spreading evenly to the edges.

6. Bake
   Preheat oven to 375°F (190°C). Bake uncovered for 45–50 minutes, until the top is golden and bubbling. Let rest for 20–30 minutes before slicing to help the layers set.