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2.Meanwhile, in a frying pan, heat 1 tbsp of olive oil and fry the mince until browned. Pour off any excess fat and add the mince to the onion and garlic.
3.Add wine, puree, chopped tomatoes, oregano, cumin and cinnamon stick. Simmer uncovered for 1 and a half hours, stirring occasionally. Remove the cinnamon stick and season to taste. Preheat oven to 190C.
4.Fry the aubegine slices in the remaining 2 tbsp of olive oil until golden on both sides. Season well with salt and black pepper.
5.Make the white sauce. To make, melt the butter in a pan. Add the flour, stirring until mixture forms a smooth paste. Stir in milk gradually, bring to the boil, stirring, and then simmer for 10 minutes. Take off the heat and stir in the nutmeg and, egg yolk, and parmesan.
6.Place a layer of aubergines on the bottom of an ovenproof dish (12inch by 8 inch), followed by half the mince mixture. Add another layer of aubergine, the rest of the mince and finally a final layer of aubergine. Top with the white sauce.
7.Bake the moussaka, uncovered, for about 25-30. Stand for 10-15 minutes and serve.