Moussaka

1. Slice eggplants into 1/2-inch thick rounds. Salt them generously and let sit for 30 minutes to draw out moisture. Pat dry thoroughly. Fry in olive oil until golden, then set aside. 2. For the meat sauce: Sauté onion in olive oil until softened. Add ground meat and cook until browned, breaking it up. Drain excess fat. 3. Add garlic, crushed tomatoes, red wine (if using), cinnamon, nutmeg, salt, and pepper. Simmer for 20-30 minutes until thickened. 4. For the béchamel sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Gradually add warm milk, whisking constantly until smooth and thick. Remove from heat, stir in egg yolk, half of the Parmesan, salt, and pepper. 5. Preheat oven to 180°C (350°F). Lightly grease a large baking dish. 6. Create layers: Arrange half the eggplant slices in the bottom of the dish. Spread the meat sauce evenly over the eggplant. Top with the remaining eggplant slices. 7. Pour the béchamel sauce over the top layer of eggplant, spreading it evenly. Sprinkle with the remaining Parmesan cheese. 8. Bake for 45-60 minutes, or until the béchamel is golden brown and bubbling. Let rest for 15-20 minutes before serving.