Cut the eggplants into thin slices, brush with olive oil and bake them on the grill until they are softened, turning them on both sides.
Prepare the minced meat.
In a deep frying pan, put half a cup of olive oil and cook the onion while stirring it.
Add the minced meat, cook it and stir it with a wooden spoon until it gets a golden color.
We deglaze with wine and once the alcohol is evaporated, add the tomato juice, the tomato paste, the spices and let it boil until its liquids are absorbed.
Prepare the bechamel
In a saucepan, add the butter and let it melt. Then add the flour, corn flour, semolina and whisk it quickly with the wire, while pouring the milk into it.
Add the salt, sugar and once the cream has thickened, remove it from the heat.
Finally put half a cup of grated cheese and one egg yolk beaten and sprinkle it with nutmeg and peppers.
In an oiled pan, put some crumbs, place a set of eggplants and sprinkle with cheese.
We repeat the same step for 2 more sets of eggplants.
We add a cup of cheese into the minced meat, the rest of the crumbs and a beaten egg yolk.
We spread it all over on the eggplants.
Over the minced meat we put a few more eggplants and we spread the bechamel on it.
We smooth out the béchamel and sprinkle with cheese and crumbs.
Bake in a well preheated oven on the resistors for 30-45 minutes at 200 °C.
Remove from the oven and let it cool for 20 minutes before cutting into pieces.
We serve our moussaka next to a nice green salad.