It's Greek to Me!

Maybe it's the cold, maybe its about being home bound, but these days my thoughts are turning to dreams of Greece, therefore my menu has been sprinkled with Greek dishes.
I thought I would share my Moussaka recipe. Seems like our customers like my recipe. I use beef instead of lamb, you can use either.

1  28-oz. can whole peeled tomatoes,
   undrained
4 tbsp. extra-virgin olive oil
1 lb. ground beef or lamb
1 tsp. cayenne
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground ginger
1⁄4 tsp. ground allspice
Kosher salt and freshly ground black pepper,
   to taste
6 cloves garlic, finely chopped
2 medium yellow onions, finely chopped
1 red bell pepper, stemmed, cored,
   and finely chopped
1 cup red wine
1 1⁄2 cups canola oil
1 1⁄2 lbs. eggplant, cut crosswise
   into 1⁄4"-thick slices
1 large russet potato (about 1 lb.),
   cut crosswise
   into 1⁄4"-thick slices
6 tbsp. unsalted butter
1⁄2 cup flour
2 1⁄4 cups milk
1 bay leaf
Freshly grated nutmeg, to taste
1⁄2 cup plain Greek yogurt
3 egg yolks
1 cup grated Parmesan

1. Purée the tomatoes in a blender and set aside. Heat 1 tbsp. olive oil in a 6-qt. pot over medium-high heat. Add the lamb, cayenne, cinnamon, ginger, allspice, and salt and pepper and cook, stirring to break up the meat, until browned, about 5 minutes. Transfer lamb or beef to a large strainer set over a bowl and drain; discard any liquid left in the pot. Return pot to the heat and add the remaining olive oil along with the garlic, onions, and bell pepper and cook, stirring occasionally, until soft, about 10 minutes. Add the wine and cook, stirring occasionally, until almost evaporated, 10-15 minutes. Add the reserved tomatoes, and meat and bring to a boil. Reduce the heat to medium-low and simmer until thickened, about 30 minutes. Remove from the heat and set meat sauce aside.
2. Heat the canola oil in 12" skillet over medium-high heat. Working in batches, add the eggplant slices and fry, turning occasionally, until tender, about 5 minutes. Transfer eggplant slices to paper towels. Working in batches, add the potatoes and cook until tender, about 5 minutes, and transfer to paper towels.
3. Make a béchamel sauce: Melt butter in a 2-qt. saucepan over medium heat. Add flour and cook, whisking constantly, until pale and smooth, 2 minutes. Whisking constantly, add the milk in a steady stream until incorporated; add the bay leaf and cook, whisking often, until reduced to 2 cups, about 15 minutes. Season with salt, pepper, and nutmeg and discard the bay leaf. Let sauce cool for 5 minutes. In a small bowl, whisk together the yogurt and egg yolks and whisk into sauce until smooth.
4. Heat oven to 400°. Place the reserved potato slices in the bottom of an oval 3-qt. baking dish (or two 1 1⁄2-qt. baking dishes) and season with salt and pepper. Put the eggplant slices on top, season with salt and pepper, and then cover with the meat sauce. Pour the béchamel over the top of the meat sauce and spread evenly with a rubber spatula. Sprinkle Parmesan evenly over the top and bake until browned and bubbly, 45–50 minutes. Let cool for at least 20 minutes before serving.
SERVES 12