For the Vegetable Layers:

2 medium eggplants, sliced into ¼-inch rounds

2 medium zucchini, sliced into ¼-inch rounds

2 large potatoes, sliced into ¼-inch rounds

Olive oil (for frying)

For the Meat Sauce:

1 lb ground beef or lamb (or a mix of both)

1 red onion, finely chopped

3 cloves garlic, minced

1 cup red wine

2 cups crushed tomatoes (canned)

1 teaspoon cinnamon

½ teaspoon nutmeg

1 teaspoon dried oregano

1 teaspoon dried thyme

2 bay leaves

2 tablespoons fresh parsley, chopped

Salt and pepper, to taste

For the Béchamel Sauce:

4 tablespoons unsalted butter

4 tablespoons flour

2 cups milk

2 egg yolks

1 teaspoon nutmeg

1 cup shredded cheese (Kefalograviera or Parmesan)