Moussakas

Wash and dry the eggplants and remove the stalks. Cut lengthwise into slices 1cm thick, sprinkle with salt and leave for 60 minutes. Rinse the slices and squeeze them out gently and pat them dry. Brown the eggplant slices lightly in hot oil on both sides and drain.

Peel and chop the onions and fry until transparent. Brown the ground meat, add the finely chopped garlic and season with salt and pepper. Skin and de-seed the tomatoes, stir into the meat mixture and braise for 5 minutes. Mix the wine with the tomato paste and add to the meat, leave to simmer over a low heat for 30 minutes until the sauce has thickened. Add the herbs and season to taste.

Preheat the oven to 350°F/gas mark 4/180°C. Grease a baking dish with olive oil and sprinkle the bottom with breadcrumbs. Arrange a layer or eggplant into the dish, then tomato-meat sauce and alternate till full with eggplants on the top.

Use the butter and flour to prepare a roux, brown it slightly and mix in the milk, stirring constantly. Bring slowly to the boil and simmer for 5 minutes, stirring all the time, until the sauce is smooth and creamy. Remove from the heat and season with nutmeg, salt and pepper. Beat the egg yolks into the grated cheese and add to the sauce, pour the sauce over the eggplants. Bake in the oven for 60 minutes and allow to cool once cooked.