Moussaka With Nutmeg And Pepper Cream Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 large eggplant, unpeeled, cut crosswise in 1/2-inch slices (about 1 1/2 pounds)
• 3 tablespoons coarse salt
• 1/3 cup olive oil
• 1 lb ground lamb, crumbled
• 1 large onion, chopped
• 4 garlic cloves, minced
• 1/2 cup parsley, chopped
• 4 tablespoons tomato paste
• 1 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/2 tablespoon dried oregano
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon pepper
• 1/2 cup red wine (1/2 cup beef broth fine substitution)
• 4 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/8 teaspoon ground nutmeg
• 1 cup whole milk
• 1 cup evaporated milk
• 2 eggs
• 1/2 cup parmesan cheese, grated

Recipe

• 1 arrange eggplant slices in a single layer on kitchen cloth or paper towels; sprinkle with salt.
• 2 heat 1 tablespoon of the oil in a large skillet; cook lamb, stirring, until lightly browned. spoon off excess fat. mix in onion; cook, stirring occasionally, until onion is tender, 4 minutes. mix in garlic, parsley, tomato paste, salt, cinnamon, oregano, nutmeg and pepper; stir in the wine. heat to a boil; reduce heat to a simmer. cover; cook 15 minutes. uncover; simmer until sauce is thick, about 5 minutes.
• 3 for cream sauce, melt butter in a medium saucepan over medium heat; stir in flour, salt, pepper and nutmeg. gradually stir in milk. cook, stirring, until thickened, about 2 minutes. beat eggs and egg yolk in a small bowl. mix in a little of the hot sauce. blend egg mixture gradually into sauce; cook, stirring, over low heat 2 minutes. remove from heat; cover. keep warm.
• 4 blot moisture from eggplant slices with paper towels. arrange eggplant in a single layer on a baking sheet. lightly brush with half of the remaining oil. broil in oven, about 4 inches from heat, until lightly browned, about 5 minutes. turn; brush opposite sides with oil. broil until browned, about 5 minutes. remove from oven; reduce oven heat to 350 degrees.
• 5 place half of the eggplant in a single layer in an ungreased 2-quart square or oval baking dish. top with meat sauce; sprinkle with 2 tablespoons of the parmesan cheese. cover with remaining eggplant; sprinkle with 2 tablespoons of the cheese. pour on cream sauce; sprinkle with remaining cheese. bake until top is lightly browned, 45 minutes-1 hour.