Eggplant Moussaka

Rinse eggplants and cut lengthwise into approximately 0.5 cm (approximately 3/16 inch) slices. Infuse about 20 minutes in salted water, then drain and pat dry. Fry eggplant slices in portions in 1-2 tablespoons of hot oil until golden brown in a frying pan. Drain on paper towels. Scald tomatoes in hot water, rinse with ice cold water, peel, remove stem and cut flesh into cubes. Peel onions and garlic and dice. Saute both in 2 tablespoons oil in a pan. Add ground meat, mix and fry until crumbly. Stir in tomato, white wine, salt, sugar, cinnamon and pepper. Simmer covered over medium heat for about 5 minutes. Rinse parsley, shake dry and chop finely. Add sunflower seeds and oregano into meat mixture, simmer for another 5 minutes then remove from heat.

Preheat oven to 180°C (approximately 350°F).

Add bread crumbs (up to 2 tablespoons) and mix half the gruyere cheese into the meat. Heat butter in a saucepan, stir in flour and let sauté briefly. Stir in milk slowly and bring to a boil, cooking just over 5 minutes while stirring on low heat. Season with salt, pepper, nutmeg and lemon juice and allow to cool slightly. Whisk 2 eggs and stir with remaining gruyere (up to 2 tablespoons) into the sauce.