Preheat oven to 350°. Lightly coat a 12 or 13x9x2 inch baking dish or 3-quart rectangular casserole with nonstick cooking spray. Set aside.
In a large nonstick pan, cook beef over medium-high heat until browned, breaking up chunks, about 5 minutes. Pour meat into a colander in sink and drain all fat.
In same pan, heat 2 teaspoons of olive oil. Add browned beef, eggplant, potatoes, onions, garlic, oregano, and cinnamon; simmer 15 minutes.
Stir in wine; cook, uncovered, until liquid evaporates, about 1 minute. Stir in tomatoes; simmer to reduce juices. Season with salt and pepper, to taste.
To assemble casserole: layer meat mixture in bottom of coated casserole dish. Using a rubber spatula, spread top of casserole with Alfredo sauce. Sprinkle top of moussaka evenly with feta cheese. Bake uncovered until top is golden, about 45–55 minutes.
Remove moussaka from oven; allow it to cool for at least 20 minutes to set. It’s best made the day before, cooled, and stored in the refrigerator to completely set. It makes slicing into individual servings easier to hold together. Heat in microwave or oven before serving. If you don’t have the time to store it overnight, it will still taste great. It just won’t hold together into a firm slice.
Cut into 9 slices before serving. This casserole freezes great!