For the moussaka, wash the melanzani well, rub dry, cut lengthwise into finger-thick slices and salt. Leave to stand for a while. Dab with kitchen paper, fry each side in a little olive oil for about 1 minute and dab again with kitchen paper. Finely dice the onions and sauté in olive oil until translucent. Add the minced meat and the chopped garlic, sauté and season with sea salt and pepper. Stir in the tomato paste, pour in the white wine and simmer over low heat until the liquid has almost completely boiled away. Briefly scald the tomatoes, peel, seed and cut into small cubes. Mix in with the chopped herbs and season again. Coat an ovenproof dish with olive oil and sprinkle with breadcrumbs. Now alternately fill in the melanzani and meat mixture, finishing with melanzani. Melt the butter, stir in the flour and slowly pour in the milk until you have a creamy bechamel sauce. Strain through a fine sieve and let cool slightly. Mix the grated cheese with the whisked egg yolks and stir into the béchamel sauce. Season to taste with salt, pepper and nutmeg. Pour the sauce over the casserole and bake in a preheated oven at about 180 °C for about 45 minutes. Allow the moussaka to cool slightly before serving.
Preparation Tip:
Baking temperature: 180 °C Baking time: approx. 45 minutes TIP: Many Greeks also fold beaten egg whites into the béchamel sauce, which makes the moussaka - the Greek lasagna - a little lighter and fluffier.
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