Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.

Rinse the eggplants with plenty of water and squeeze to get rid of the excessive water. Pat them dry and fry in plenty of oil until nicely colored. Place the fried eggplants on paper to absorb the oil and set aside.

If using potatoes, slice them into 0.5cm thick slices. Fry or bake in the same way as the eggplants. Season with salt and set aside.

Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté until softened. Add the mince and sauté until browned. Stir in the garlic and tomato paste and sauté until the garlic softens.

Pour in the red wine to deglaze the pan. Add the chopped tomatoes, sugar, cinnamon, bay leaf, cloves, and salt and pepper. Bring to a boil, then reduce heat and simmer for about 30 minutes until most juices have evaporated. Set aside.

For the béchamel, melt the butter over low-medium heat in a large pan. Add the flour and whisk continuously to make a paste. Gradually add warmed milk while whisking to prevent lumps. If the sauce needs to thicken, boil over low heat while stirring until it resembles thick cream.

Remove the béchamel from the stove. Stir in the egg yolks, salt, pepper, nutmeg, and most of the grated cheese (reserve some for topping). Whisk quickly to avoid cooking the eggs. Adjust seasoning to taste.

Assemble the moussaka in a buttered baking dish (approx. 20x30cm / 8x12inch and 8cm/3 inch deep). Layer the potatoes (if using), then half of the eggplants. Add all of the meat sauce, ensuring to remove cloves and bay leaf. Add a second layer of eggplants, then top with all of the béchamel sauce and smooth out.

Sprinkle with the remaining cheese. Preheat the oven to 180C/350F and bake for about 60 minutes or until the crust is light golden brown. Allow to cool before cutting.