Moussaka in Greek with eggplant and minced meat

Cut off the tips of the eggplant. Slice vegetables lengthwise into 1cm strips.

Put them in a colander, sprinkle with salt, stir and leave for half an hour.

Vegetables can drip off, so place a colander over a sink or bowl.

Meanwhile, finely chop the onion and garlic. Heat a skillet over medium-high heat and add olive oil. Saute the onions until they soften and lightly brown.

Add garlic, minced meat and tomato paste. Stir and cook until the meat turns from pink to brown.

Pour in the wine and wait for it to evaporate. Toss in tomatoes, sugar, salt, black pepper, bay leaf, and cinnamon.

Bring to a boil, then reduce heat. Cover and simmer for 30 minutes until the liquid disappears. Stir occasionally if necessary.

Rinse the eggplant and squeeze lightly. Then blot with paper towels or napkins.

Fry them in sunflower oil on both sides until golden brown. Spread on paper towels to remove excess oil.

Prepare the sauce. In a skillet or saucepan, melt the butter over a low-medium heat. Add flour and whisk very thoroughly. You should get a thick paste.

Pour warm milk in a thin stream, stirring continuously. Continue stirring the sauce to avoid lumps. Cook until it thickens.

Remove sauce from heat. Add yolks, some grated Parmesan cheese, salt, pepper and nutmeg. Stir briefly to prevent the eggs from grabbing. The mass must be homogeneous.

Brush the pan with a lump of butter. The form should be large, approximately 30 x 20 cm.

Place half the eggplant on the bottom so that the strips overlap. Then lay down and flatten the meat mixture. Cover it with the rest of the eggplant.

Gently spread the béchamel sauce on top. Sprinkle the remaining grated Parmesan over the dish.

Bake the moussaka at 180 ° C for 40-60 minutes, until golden brown on top. Let cool slightly before slicing.