Place eggplant slices in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture; rinse and pat dry.

Preheat oven to 200°C (400°F). Brush eggplant and potato slices with olive oil, place on baking sheets, and roast for 20 minutes until softened and slightly golden.

In a large skillet, sauté onion and garlic in olive oil over medium heat until translucent.

Add the ground meat to the skillet, browning it thoroughly while breaking it into small crumbles.

Stir in the tomato paste, then deglaze with red wine and simmer for 2 minutes.

Add crushed tomatoes, cinnamon, cloves, oregano, salt, and pepper; simmer on low heat for 30 minutes until the sauce has thickened.

Prepare the béchamel by melting butter in a saucepan over medium heat, then whisking in the flour for 2 minutes to create a roux.

Gradually whisk in the milk to avoid lumps and continue cooking until the sauce thickens; remove from heat.

Whisk the egg yolks, nutmeg, and half of the grated cheese into the béchamel sauce.

In a deep 9x13 inch baking dish, layer the potatoes at the bottom, followed by half the eggplants, then the meat sauce, then the remaining eggplants.

Pour the béchamel sauce evenly over the top and sprinkle with the remaining cheese.

Bake at 180°C (350°F) for 45 to 50 minutes until the top is golden brown.

Allow the moussaka to rest for at least 30 minutes before slicing to ensure the layers remain intact.