Stuffed Eggplant Papoutsakia
Ingredients
- 6 small eggplants (about 3⁄4 or 1 lb. each)
- 3⁄4 cup extra-virgin olive oil
- 7 cloves garlic, minced
- 1 medium yellow onion, minced
- 3⁄4 lb. ground beef, pork, or lamb
- Kosher salt and freshly ground black pepper, to taste
- 2 cups crushed tomatoes
- 3⁄4 cup dry red wine
- 2 tbsp. dried oregano
- 1⁄4 tsp. ground cinnamon
- 1⁄8 tsp. ground cloves
- 4 tbsp. unsalted butter
- 1⁄2 cup flour
- 2 cups milk
- 1 1⁄2 cups finely grated Parmesan cheese
- 2 egg yolks
- 1 pinch freshly grated nutmeg, or to taste
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