Moussaka with mozzarella

Slice the eggplants into 5 mm thick pieces. Finely chop the meat and onion. Pour boiling water over the tomatoes for 5 minutes, then rinse them with cold water, peel off the skin, cut into 4 parts, remove the seeds and stem, and chop finely. Heat olive oil in a pan, fry the meat on high heat for 10 minutes, then add the onion and fry until golden. Add the tomatoes and tomato paste, bring to a boil, then set aside.

Fry the eggplants in oil on both sides until golden brown, layer them in a greased baking dish (eggplants, meat with vegetables, eggplants, meat with vegetables, with the top layer being eggplants). Preheat the oven to 180 degrees.

Meanwhile, make the white sauce (béchamel): melt butter, constantly stirring add flour, pour in milk, bring to a boil and remove from heat. Add the yolk, season with salt, pepper, add a pinch of nutmeg, mix, and pour over the eggplants in the dish.

Place slices of mozzarella on top, sprinkle with parmesan, and bake in the oven for 30-40 minutes until a golden crust forms.