Moussaka With Nutmeg And White Pepper Cream Sauce
- 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 white 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 white pepper
- 1/8 teaspoon ground nutmeg
- 1 cup whole milk
- 1 cup evaporated milk
- 2 eggs
- 1/2 cup parmesan cheese, grated
- Arrange eggplant slices in a single layer on kitchen cloth or paper towels; sprinkle with salt.
- 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.
- 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.
- 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.
- 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.
eggplant, coarse salt, olive oil, ground lamb, onion, garlic, parsley, tomato paste, salt, ground cinnamon, oregano, ground nutmeg, white pepper, red wine, butter, flour, salt, white pepper, ground nutmeg, milk, milk, eggs, parmesan cheese
Taken from www.food.com/recipe/moussaka-with-nutmeg-and-white-pepper-cream-sauce-345353 (may not work)