Outrageously Delicious Greek Moussaka

Name: Outrageously Delicious Greek Moussaka
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 2 h 20 min
Cuisine: Greek
Ingredients: 1 tbsp Olive Oil; 1 large White Onion, (finely diced); 2 cloves of Garlic, (finely diced); 1.6lb / 750g Ground/Minced Beef ((preferably fairly lean)); 2 heaped tbsp Tomato Paste ((Tomato Puree in UK)); 1/2 cup / 120ml Dry Red Wine ((can sub more beef stock)); 1 cup / 240ml Tomato Passata ((pureed/strained tomatoes in US)); 1 cup / 240ml Beef Stock; 1/4 cup finely diced Fresh Parsley, (plus extra to serve); 1 tbsp finely diced Fresh Thyme Leaves; 2 small or 1 large Bay Leaf; 3/4 tsp Salt, (or to taste); 1/2 tsp Sugar (); 1/2 tsp Cinnamon; 1/4 tsp Black Pepper, (or to taste); 4oz / 120g Unsalted Butter; 4oz / 120g Plain Flour; 4 cups / 1litre Milk, (at room temp); 1/2 tsp Salt, (or to taste); 1/2 small Nutmeg, (grated (or 1/4 tsp ground nutmeg)); 1/4 tsp White Pepper; 1 cup / 80g freshly grated Pecorino Romano, (plus extra to serve (Kefalotiri Cheese is traditional, can also sub parmesan)); 2 Egg Yolks; 2 cups / 480ml Vegetable or Olive Oil, (or enough to cover veg in the pan); 1.6lb / 750g (approx 2 large) Baking Potatoes, (peeled & sliced around 1/4"); 1lb / 500g (approx 2 medium) Zucchini/Courgettes, (sliced into approx 1/3" strips (I do lengthways)); 2lb / 1kg (approx 4 smallish) Eggplants/Aubergine,; few pinches of Parsley & Pecorino ((to sprinkle in between layers)); Salt & Pepper, (as needed)