Place eggplant slices in a colander and generously salt both sides. Allow to sit for 30 minutes, then wipe dry with a paper towel. (This step removes moisture from the eggplant, avoiding soggy moussaka).

Heat oil in a skillet and shallow fry the eggplant in batches until lightly golden brown, about 2-3 minutes per side. Remove to a paper towel lined plate

Heat olive oil in a large skillet, then sauté the onion and garlic for a few minutes, till the onion starts to get translucent.

Add meat and crumble with a wooden spoon. Cook till it is no longer pink.

Add wine and simmer for a few minutes to allow it to reduce.

Stir in all of the remaining ingredients. Bring to a simmer, then reduce heat to medium low. Allow to simmer at least 20-30 minutes. The sauce should be nice and thick.

Melt the butter in a pan over medium heat, then gradually stir in the flour, creating a smooth paste.

Stirring constantly, slowly add in the milk. If it starts to clump, stop adding a make smooth before adding more. Keep stirring over the heat until it thickens up.

Mix in spices and half of the parmesan cheese.

Allow to cool for 15-20 minutes, then gradually whisk in eggs.

Preheat oven to 375°F.

Grease a 9x13 inch baking pan, or a 12" round oven safe skillet.

Layer half of the eggplant, followed by the meat sauce, then the remaining eggplant, and top it all with the béchamel. Sprinkle on the remaining parmesan.

Bake uncovered 45-50 minutes. If desired, you can broil for a few minutes at the end to add some golden color to the top, but keep a close eye on it.

Allow moussaka to rest 10 minutes before cutting into it.