Prepare the Eggplant: Slice the eggplants into ½” thick slices and sprinkle with salt. Let them rest for 30 minutes to draw out moisture. Pat them dry and brush with olive oil before roasting at 400°F (200°C) for about 20 minutes, or until golden brown and caramelized.

Make the Meat Sauce: Brown the ground meat in a skillet over medium-high heat. Add onion and garlic, cooking until soft and fragrant. Pour in red wine (if using) and let it reduce slightly. Stir in crushed tomatoes, tomato paste, cinnamon, oregano, nutmeg, salt, and pepper. Let simmer for 10-15 minutes.

Prepare the Béchamel Sauce: In a medium saucepan, melt butter over medium heat and whisk in the flour to make a roux. Gradually whisk in warm milk and cook until thickened. Remove from heat, then whisk in egg, cheese, nutmeg, salt, and pepper.

Assemble the Moussaka: Preheat the oven to 350°F (175°C). In a 9×13-inch baking dish, layer the roasted eggplant, followed by half of the meat sauce. Add another layer of eggplant, then top with the remaining meat sauce. Pour the béchamel sauce on top and sprinkle with breadcrumbs.

Bake and Serve: Bake for 45 minutes to 1 hour, or until golden and bubbly. Let rest for 10-15 minutes before slicing. Garnish with fresh oregano if desired.