Moussaka

10 large aubergines1 kilo ground beef1 small can of crushed tomatoes2 chopped onions1 clove of garlic, minced and ½ teaspoon of garlic powder2 cups of olive oil1 cinnamon stick3-4 allspice balls1 glass of dry red wine1 ½ cups of water1 cup of grated Parmesan1 egg

1 bottle of fresh milk2 cans of evaporated milk8 heaped tablespoons of cornflour2 eggs1 tablespoon of fresh butter (optional)Salt and pepper1 pinch of nutmeg or more to taste1 cup of grated Parmesan

Cut the aubergines into thick slices and place them in a bowl of salted water for one hour.Heat 1/2 cup of oil in a saucepan and sauté the onion. Add the garlic, then the minced meat.Cook the minced meat, stirring well and pressing it with a fork so that no large pieces remain.Season with salt, pepper, dried garlic, allspice, and a cinnamon stick.Stir for 2 minutes, then add the wine.Let the alcohol evaporate, add the tomatoes and water, cover the saucepan, and reduce the heat.Simmer until only the sauce remains.Remove from the heat and allow it to cool.Stir in 1/2 cup of grated Parmesan, the well-beaten egg, and 2 tablespoons of milk.Meanwhile, pat the aubergines dry with kitchen paper and salt them lightly.Take care not to oversalt, as Parmesan will be added later.Line baking sheets with parchment paper.Pour the remaining oil into a bowl and dip each eggplant slice into the oil, coating both sides.Arrange them on the baking sheets so they do not touch each other, and bake at 170°C until soft and golden brown.If you prefer fried aubergines, you can fry them the night before and place them in a colander to drain.

Put the milk and cornflour in a saucepan over low heat, stirring constantly so that it does not clump, until it boils and thickens.Remove from the heat and add the butter, stirring constantly, then beat the eggs and add them.Add a little pepper, parmesan, nutmeg and salt, if necessary, accordingto your taste.Grease a medium-sized baking dish and place a layer of eggplants inside.Sprinkle with Parmesan, add a layer of minced meat, sprinkle again with Parmesan, then place another layer of eggplants on top and repeat the process.The final layer should be the aubergines.Bake in a preheated oven at 170°C for about 45 minutes, until golden brown and a nice crust forms.

Serve with French fries and feta cheese drizzled with a little olive oil.