Preheat the oven to 200 degrees Celsius.
Slice the aubergines into 5mm rounds and place on a baking tray. Drizzle with garlic infused oil and bake for 15-20 minutes until golden. Alternatively you can fry the aubergine for a few minutes on each side.
In a large pan, heat 1 tbsp garlic-infused oil and add the mince and courgette.
Add the red wine and simmer, then stir in the oregano, cinnamon and asafoetida.
Once the wine has reduced, add the chopped tomatoes, tomato puree and light brown sugar. Leave to simmer for 15 minutes.
Optional: if adding a layer of potato, slice these thinly and par-boil for 7 minutes.
To make the white sauce, add the flour, butter and milk to a pan and heat gently while stirring continuously. Once the sauce has thickened, stir in the parmesan.
To prepare the moussaka, in a large ovenproof dish add half of the mince mixture and top with a layer of potato and aubergine slices.
Add the remaining mince mixture and top with the remaining potato and aubergine slices.
Whisk an egg into the white sauce and then pour this over the top of the moussaka. Smooth and top with a sprinkle of parmesan. Bake for 40 minutes, or until golden brown.