Sprinkle the egg plant slices with salt and let them stand for 45 minutes

Then wash thoroughly to remove excess salt

Thinly brush each slice with olive oil and bake in the preheated grill pan for several minutes on each side

Set aside

Repeat until all slices are grilled

For the meat sauce lightly saute the onions in olive oil until tender

Add ground beef and saute, stirring frequently to break up the clumps of meat, until the meat is no longer pink

Stir in tomatoes, garlic, cinnamon, allspice, salt and pepper and simmer briefly on low heat

Add in tomato paste and a little water if the sauce is to thick

Remove from heat and set aside

For the bchamel sauce add flour to the melted butter, stirring constantly

When the mixture is evenly thick, gradually whisk in warm milk

Gently bring to the boil, then remove from heat, season with pepper and nutmeg

Whisk in (vigorously) the egg yolks

Set aside

Thinly coat with olive oil a suitable ovenproof baking dish, sprinkle the bottom with homemade bread crumbs

Place a layer of egg plant, cover with some meat sauce and feta cheese and repeat this until the pan is almost full

Finish with a layer of feta cheese

Top with bchamel sauce

Cover with tin foil and bake in a preheated oven at 180C for 1 hour

Remove moussaka from the oven and let it set at room temperature 45 minutes before serving