For the moussaka, cut the melanzani lengthwise into slices about 1/2 cm thick and steep in salted water. In the meantime, sauté finely chopped onion with green spelt meal in olive oil and deglaze with white wine.
Add diced tomatoes and pour in soup. Let the sauce simmer for 10 minutes, then add herbs, garlic and spices.
Pat the melanzani dry with kitchen roll, fry on both sides in olive oil and set aside. For the béchamel sauce, sweat flour in butter, add milk and bring to a boil briefly.
Let cool a little, stir in salt nutmeg and the egg. First place the sliced potatoes in a greased baking dish and spread the sauce over them.
Then put a layer of melanzani on top and pour sauce again. Finish with a layer of melanzani and pour the béchamel sauce over it.
Lastly, sprinkle with the grated parmesan. Bake at least one hour at about 175 degrees until the surface is nicely browned.
Preparation Tip:
Serve the moussaka with salad and white bread.
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