Preheat oven to 190C
For the eggplant:
Remove the stalks from the eggplants and slice lengthways into 1/2 cm slices. Sprinkle generously with salt and place in a colander for about half an hour. Rinse the eggplant slices with plenty of water, then squeeze out excess water and pat dry with kitchen paper.
Heat a large pan over a high heat. Add the olive oil then fry the eggplant slices until browned. Remove and drain on kitchen paper.
For the meat:
Heat a large pan over a medium-high heat. Add the olive oil, then the onion and fry until softened and lightly colored. Stir in the garlic and cook for another minute. Add the mince, breaking up with a wooden spoon. Fry until browned. Add the tomato paste and the wine and cook until the wine has mostly reduced. Add the tinned tomatoes, cinnamon, bay leaf, oregano, allspice and a good pinch of salt and pepper. Cover with a lid, bring to the boil, then reduce to a simmer and cook for about 30 minutes. Remove the lid and cook for a further 10 minutes until most of the juices have evaporated.
For the béchamel:
Melt the butter in a large saucepan over low-medium heat. Add the flour and whisk continuously for about 2 minutes.
Gradually add the milk in a steady stream, whisking continuously until thickened, to prevent lumps forming. Whisk in the ½ cup grated cheese, nutmeg, salt and pepper. Remove from the heat and allow to cool for 10 to 15 minutes, then whisk in the egg yolks.
To assemble the moussaka:
Butter the base and sides of a large baking dish. Place a layer of eggplant slices on the base, spread with the meat mixture, then drizzle with béchamel sauce. Repeat with another layer of eggplant, meat and béchamel, then top with ¼ cup grated cheese.
Bake in a preheated oven for 60 minutes until golden brown. Allow to cool before slicing. Sprinkle with fresh parsley and serve with Gold Label Coonawarra Cabernet Sauvignon.