Bridget May's Moussaka

0.5 cup Butter, salted
3.0 pat (1" sq, 1/3" high) Butter, salted
1.0 cup Parmesan Cheese, grated
4.0 large Egg, fresh, whole, raw
0.25 tsp Cinnamon, ground
0.25 tsp Nutmeg, ground
1.0 tsp Pepper, black
1.0 tsp Pepper, white
1.0 tsp Salt
1.0 eggplant, peeled (yield from 1-1/4 lb) Eggplant, fresh
3.0 clove Garlic
0.5 medium (2-1/2" dia) Onions, raw
2.0 tbsp Parsley
1.0 cup Tomato Sauce
9.0 tbsp Extra Virgin Olive Oil
2.5 cup Dairy, Milk - Whole - 1 cup
8.0 tbsp (C) Vinegar, Red Wine (Gr Value)
16.0 oz 80/20 ground beef chuck
0.3 cup Flour - Gold medal all purpose flour
0.5 tsp fine herbs
1.5 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream

1. Peel eggplant. Slice lengthwise 1/4" thick. Sprinkle with salt. Set aside for 1/2 hour. 2. Add olive oil to frying pan. Brown eggplant on medium-high heat. Set aside. 3. Melt 1 pat butter in frying pan. Brown ground beef. 4. Add chopped onion and garlic to meat. Cook 3 min. 5. To meat mixture, add tomato sauce, red wine vinegar, and all other spices except white pepper. Simmer 20 minutes. Cool. 6. Once cooled, mix in 1 slightly beaten egg to meat mixture. 7. In a separate pot, scald milk. Set aside. 8. In a frying pan, melt 1/2 cup butter on medium-low. 9. Whisk in flour until smooth. Slowly whisk in scalded milk until thickened. Add salt and white pepper to taste. Set aside to cool. Once cooled, add 2 slightly beaten egg yolks and then fold in stiffly beaten egg whites. 10. In a greased 9x12" baking pan, layer 1/2 the eggplant, all of the meat mixture, then sprinkle 1/2 cup parmesan cheese, the rest of the eggplant, and another 1/2 cup parmesan cheese. Top with the white sauce, then sprinkle a dash of cinnamon, nutmeg, and parmesan cheese on top. 11. Bake @ 350 for one hour. Serving Size: One cup

Number of Servings: 12.0

Recipe submitted by SparkPeople user BRIDGETMAYS.