Greek Moussaka (Beef and Eggplant Casserole)

For the Meat Sauce

• 2 tablespoon olive oil
• 1 medium onion chopped
• 2 medium carrots chopped
• 3 cloves garlic minced
• 2 lbs ground beef 85 to 90% lean
• 1 cup red wine
• ¼ cup tomato paste
• 1 oz. can whole tomatoes crushed by hand, with juice
• 1 beef bouillon cube
• 2 bay leaves dried or fresh
• 1 cinnamon stick
• ¼ teaspoon ground cinnamon
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• 2 teaspoon kosher salt
• 1 teaspoon black pepper

For the Bechamel Sauce

• 4½ cup whole milk
• 8 tablespoon unsalted butter 1 stick
• 1 cup all-purpose flour
• ¼ teaspoon ground nutmeg
• 1 teaspoon kosher salt
• ½ cup Parmesan Cheese grated
• 2 egg yolks

For the Moussaka

• vegetable oil you'll need about ½-inch in the bottom of your pan.
• 2 large eggplants peeled (in strips, if desired) and cut into ½-inch medallions
• 2 medium Russet potatoes peeled and cut into ¼-inch medallions
• ½ cup Parmesan Cheese grated