Slice 6 eggplants into ½in / 1cm rounds, salt them and leave in a colander for about 30 minutes. Rinse and pat dry.
Meanwhile, soften 2 finely chopped red onions in a little olive oil. Add 2 minced garlic cloves and 750g of ground beef and brown, then pour in 150ml of red wine.
Stir in 400g of canned chopped tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of sugar, 1 bay leaf, 1 pinch of ground cinnamon, salt, and pepper. Cover and simmer for about 30 minutes, until most of the liquid is gone.
Fry the eggplant in batches in vegetable oil until golden, and drain on paper towels.
Preheat the oven to 350°F / 180°C. Melt 120g of butter, stir in 120g of all-purpose flour, then gradually whisk in 900ml of milk. Cook until thick like custard and season with nutmeg.
Off the heat, stir in 2 egg yolks and most of 100g of grated kefalotyri.
In a buttered baking dish, layer half the eggplant, all the meat sauce, and the remaining eggplant. Spread over the béchamel and sprinkle with the remaining cheese.
Bake for about 60 minutes, until the top is light golden brown.
