Preheat the oven to 400°F. Butter the inside of a 9x13 (3 quart) baking dish with the 1/2 TBSP of butter.
Brown the ground beef in a large skillet over medium heat, breaking up the beef as it cooks, about 6 minutes. Drain the beef of fat and return the beef to the pan. Keep the pan over medium heat and add the onion, garlic, cinnamon, 1 tsp salt, and 1/4 tsp pepper to the beef. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add the wine to the pan and cook, stirring occasionally, until wine has evaporated. Stir in the tomatoes and simmer, stirring occasionally, about 5 minutes. Take off the heat and set aside.
Cut the eggplant lengthwise into 1/4-inch slices, discard the end pieces. Add the sliced eggplant to a large bowl and drizzle the olive oil over the eggplant and toss to coat. Generously season the eggplant with salt and pepper. Heat a large nonstick skillet over medium heat and brown the eggplant, in batches, on both sides, about 2 to 3 minutes per side. Transfer the browned eggplant to paper towels and set aside.
Make the Bechamel Sauce: Melt the 6 TBSP of butter in a saucepan over medium heat. When the butter has melted stir in the flour until well incorporated. Slowly stir in the milk while stirring and bring to a slight boil. Reduce heat to medium-low and simmer, stirring often, until thickened, about 3 minutes. Take the pan off the heat and slowly stir in the beaten egg yolks. Stir in the nutmeg and Parmesan until well fully combined.
Layer ONE-THIRD the eggplant in the buttered baking dish. Spread HALF the beef mixture on the eggplant. Sprinkle HALF the feta cheese on the beef mixture. Layer on HALF of the remaining eggplant then spread on the remaining beef. Layer on the remaining eggplant and sprinkle on the remaining feta. Pour the bechamel sauce evenly over everything.
Bake, uncovered, in the preheated oven for about 45 minutes or until bubbly and well browned on top. Remove from the oven and allow 15 minutes to cool before serving.
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