Preheat oven: Preheat oven to 230°C (445°F). Line three baking sheets with parchment paper.

Prepare vegetables: Cut eggplant, zucchini, and potatoes into 1-cm slices. Season with salt and drizzle with oil. Arrange on baking sheets in a single layer. Bake for 20-25 minutes, or until potatoes are soft.

Make meat sauce: Heat olive oil in a pan. Sauté onion until translucent, then add ground beef and cook until browned. Add garlic, diced tomatoes, parsley, oregano, cinnamon, salt, and pepper. Stir and cook for a few minutes. Add canned tomatoes, red wine, and bay leaves. Bring to a boil, then reduce heat and simmer for 45-50 minutes.

Make Béchamel sauce: Melt butter and oil in a pot. Add flour and cook for 3-4 minutes. Gradually add milk, whisking until smooth. Add bay leaves, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove from heat and add Parmesan cheese, egg, and egg yolks. Stir until well combined.

Assemble moussaka: In a baking dish, layer eggplant, half of the meat sauce, zucchini, the remaining meat sauce, potatoes, and top with the remaining meat sauce. Pour Béchamel sauce over and sprinkle with Parmesan cheese.

Bake: Bake at 190°C (375°F) for 40-50 minutes, or until golden and baked through.