How to make
Peel and cut the eggplants into round slices and put them in a container to drain out their bitterness for 30 minutes. Then wash them with cold water and arrange in an oiled baking dish, pour in the olive oil and roast for 20-odd minutes in a preheated 390°F (200 °C) oven.
Chop the garlic and onion finely and sauté them in a little olive oil, then add the grated tomatoes. Once the tomato sauce thickens, add the minced meat. Season with a pinch of sugar and oregano. To make the topping, fry the flour until golden brown in a little butter, then add the water and whisked eggs.
Boil the sauce a few minutes and remove it from the heat. In a tray, arrange rows of eggplants and tomatoes until you run out of products. Bake the moussaka at 390°F (200 °C).
After about 30 minutes, pour on the prepared topping and bake until golden. Optionally, sprinkle it with parsley at the very end.
