Moussaka With Nutmeg And White Pepper Cream Sauce - cooking recipe

Ingredients

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

Preparation

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.