Step 1: Cook the chopped onion in 2-3 tablespoons of olive oil, then add the minced garlic or garlic powder after 2-3 minutes of cooking.
Step 2: Add the grated carrot, ground meat and bell pepper cubes to the pan, mixing well in order to separate the meat.
Step 3: Pour the red wine and add the bay leaves, seasoning with salt, pepper, smoked paprika, cinnamon and cloves.
Step 4: Simmer for 10 minutes, then add the tomato paste and tomato sauce, letting it cook for another 20 minutes.
Step 5: In the meantime, peel and cut a small eggplant into small cubes, then add it to the meat sauce and cook for another 10-15 minutes.
Step 6: For the Bechamel sauce, in a pot, melt 65g of butter and combine it with the flour, mixing continuously until it reaches a brown-ish color. Gradually add the milk, mixing continuously.
Step 7: Season with salt, pepper and nutmeg, then add 50g parmesan cheese and mix well.
Step 8: When the sauce starts to thicken, turn off the heat and mix in 4 whisked egg yolks.
Step 9: In a pot, boil the Monte Banato durum wheat penne pasta in salted water for about 5 minutes.
Step 10: Strain the pasta and mix it with 4-5 tablespoons of olive oil and 4 whisked egg whites. Mix well and add 150g parmesan cheese to the pasta.
Step 11: Grease a thermoresistant dish (25 x 18 cm) with 2 tablespoons of butter. The dish has to have tall walls, at least 7 cm in height.
Step 12:Depending on the dish’s height, you can add 2 or 3 layers of penne on top of each other. After each layer, add a little bit of parmesan so the cooked pasta bits stick to each other. Start assembling the Moussaka: first, add the penne pasta layer, topping it up with parmesan cheese, the meat sauce and the bechamel sauce, and one last layer of parmesan.
Step 13: Broil the Pasta Moussaka for about 45-60 minutes at 180°C and serve it warm.