In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté one chopped onion until golden and fragrant, about 5 minutes. Add minced garlic and cook for an additional minute, then stir in 1 pound of ground beef, cooking until browned. Incorporate tomato paste and deglaze the pan with ½ cup red wine, scraping up browned bits. Finally, mix in 2 cups of passata, 1 cup beef stock, and your chosen seasonings. Simmer for 30 minutes until the sauce thickens.

While the sauce simmers, prepare 2 large globe eggplants by slicing them into ½-inch rounds. Sprinkle with salt, layering them between paper towels to draw out excess moisture. Meanwhile, in a separate pan, heat oil and fry peeled and sliced potatoes until golden brown, about 5 minutes on each side. Transfer to a plate, then fry zucchini and the eggplant slices until tender, roughly 4-5 minutes each, ensuring they are crisp and lightly browned.

In a saucepan, melt 4 tablespoons of butter over medium heat, then whisk in ¼ cup of flour to create a roux. Cook for 2-3 minutes until it turns golden, then gradually whisk in 2 cups of room-temperature milk to prevent lumps. Continue cooking until the bechamel thickens, about 5-7 minutes, stirring frequently. Season with a pinch of nutmeg and white pepper, then stir in ½ cup grated Pecorino Romano cheese for richness. Set aside.

Preheat your oven to 350°F (180°C). In a large baking dish, layer the fried potato slices at the bottom, followed by a layer of zucchini. Add half of the fried eggplant, then spread half of the meat sauce evenly. Pour half of the bechamel sauce over the meat. Repeat the layering with the remaining eggplant, meat sauce, and finish with the rest of the béchamel, smoothing it out with a spatula. Top with extra cheese if desired.

Place the assembled Layered Moussaka in the preheated oven and bake for 35-45 minutes, or until the top is golden and bubbling. Keep an eye on it during the last few minutes to prevent over-browning. Once cooked, remove from the oven and let the moussaka rest for 20 minutes before slicing to ensure clean cuts and enhance the flavors.