Greek Moussaka with Eggplant and Feta

Rinse the eggplants, trim and cut into cubes. Sprinkle with salt, let stand for about 20 minutes, pat dry and sauté until light golden brown on all sides in a large nonstick frying pan in 2 tablespoons olive oil. Drain on paper towels.

Peel the onions and dice. Blanch the tomatoes in boiling water, rinse, peel, remove the stems and cut the flesh into cubes. Sauté the onions in the remaining oil until translucent. Add the ground beef and sauté over high heat until crumbly and the liquid has evaporated. Mix in the tomatoes, white wine, sugar, cinnamon and season with salt and pepper. Cover and let simmer for about 5 minutes over medium heat. Rinse the parsley, shake dry and chop finely. Add to the sauce along with the oregano and simmer for another 5 minutes then let cool.

Preheat the oven to 200°C (approximately 400°F). 

Mix the breadcrumbs and 2 1/2 tablespoons cheese. Heat the butter in a saucepan, stir in flour and cook until light golden brown and nutty. Stir in the milk and simmer for 4 minutes, stirring, until thickened. Season with salt, pepper and nutmeg. Stir in the lemon juice and let cool slightly. Beat the egg with the remaining cheese and stir into the sauce.