Moussaka

Peel the onions and garlic and dice. Heat 1 tablespoon oil over medium-high heat and cook the ground beef, onions and garlic until the beef is crumbly. Deglaze with wine then add the tomato paste and season with salt, pepper and cinnamon. Add the cubed feta cheese and then stir in the parsley and egg whites.

Rinse the eggplant and cut into 1 cm (approximately 1/3 inch) thick slices. In a large skillet, heat some oil and sauté the eggplant over medium heat. Drain on paper towels. Grease a baking dish and arrange the eggplants in the dish, overlapping slightly. Top with the ground beef mixture and then the remaining eggplant.

For the sauce: Melt the butter in a shallow saucepan over medium heat the whisk in the flour. Cook until light golden brown then slowly whisk in the milk. Bring to a boil, stirring, then reduce the heat and simmer for about 10 minutes. Remove from the heat and let cool slightly. Stir in the egg yolks and cheese and season with salt, pepper and nutmeg. Pour over the eggplant and ground meat mixture.