Start by slicing the eggplants into rounds. Sprinkle some salt on the slices and let them sit for about 30 minutes. This step draws out bitterness and excess moisture. Rinse the slices and pat them dry.

Boil the diced potatoes in salted water until just tender. This should take around 10 minutes. Drain and set aside.

In a large pan, heat a splash of olive oil. Add the chopped onions and minced garlic. Cook until translucent. This adds a lovely sweetness to your dish.

To the same pan, add chopped porcini mushrooms, chickpeas, and lentils. Stir in the fresh herbs and dried oregano. Pour in the red wine and let it simmer for a few minutes. This process will infuse the dish with deep flavors.

Add the plum tomatoes and bay leaves. Let everything cook for about 20 minutes until it thickens. Remove bay leaves and season with salt and pepper to taste.

In a separate pan, melt the butter over medium heat. Whisk in the flour and slowly pour in the semi-skimmed milk, stirring continuously to prevent lumps. Add peppercorns, salt, and cook until thickened. Remove from heat and stir in the beaten eggs, feta, and kefalotyri or pecorino cheese.

In a baking dish, layer your sautéed vegetable mixture followed by the boiled potatoes, then a layer of eggplant. Pour the béchamel sauce on top, smoothing it out.

Preheat your oven to 180°C (356°F). Bake the moussaka for about 40-45 minutes until the top is golden and set. Let it cool for a few minutes before serving.