Moussaka Style Stuffed Eggplant Aubergine Recipes

Steps:

• Halve the eggplants lengthwise and score the interior of each half, leaving about a third of an inch thickness on the perimeter.
• Use a paring knife and a spoon to scoop out the interior of the eggplant, leaving a 'boat.'.
• Using a fork, pierce the skin in several places, liberally salt the halves and place them upside down on paper towels to drain for about 30 minutes.
• Chop the eggplant flesh into 1/2" cubes and set aside 4 cups of the cubes (reserve any excess for another recipe).
• Preheat the oven to 400°F.
• Wipe the eggplant shells out with paper towels, brush the skin lightly with a little olive oil, and place them on a baking sheet.
• Bake them until they are just tender (about ten minutes) then remove from the oven and set aside in a baking dish.
• Heat 2 tablespoons of oil in a large skillet over medium high heat.
• Add the lamb and cook, breaking up the pieces, until lightly browned--about 5 minutes.
• Add the onion, garlic, 4 cups of eggplant and cook, stirring occasionally, until the eggplant is soft--about five more minutes.
• Add the tomatoes, bell pepper, cloves, cumin, cinnamon and cayenne and cook until the mixture is fairly dry.
• Remove from the heat and stir in 1/2 cup of the ricotta.
• Season to taste and spoon into the 4 eggplant halves.
• Place the remaining 1 and 1/3 cups of ricotta in a small bowl and stir in the nutmeg and enough milk until the consistency of the cheese mixture is spreadable.
• Spread it over the filled eggplant halves and sprinkle the tops with parmesan.
• Bake until the tops are very brown--25 to 35 minutes.
• Sprinkle with parsley and serve.

Steps:

• Lay the slices of eggplant on paper towels, sprinkle lightly with salt, and set aside for 30 minutes to draw out the moisture. Then in a skillet over high heat, heat the olive oil. Quickly fry the eggplant until browned. Set aside on paper towels to drain.
• In a large skillet over medium heat, melt the butter and add the ground beef, salt and pepper to taste, onions, and garlic. After the beef is browned, sprinkle in the cinnamon, nutmeg, fines herbs and parsley. Pour in the tomato sauce and wine, and mix well. Simmer for 20 minutes. Allow to cool, and then stir in beaten egg.
• To make the bechamel sauce, begin by scalding the milk in a saucepan. Melt the butter in a large skillet over medium heat. Whisk in flour until smooth. Lower heat; gradually pour in the hot milk, whisking constantly until it thickens. Season with salt, and white pepper.
• Arrange a layer of eggplant in a greased 9x13 inch baking dish. Cover eggplant with all of the meat mixture, and then sprinkle 1/2 cup of Parmesan cheese over the meat. Cover with remaining eggplant, and sprinkle another 1/2 cup of cheese on top. Pour the bechamel sauce over the top, and sprinkle with the nutmeg. Sprinkle with the remaining cheese.
• Bake for 1 hour at 350 degrees F (175 degrees C).

Steps:

• Brown onions and meat lightly in butter, stirring constantly.
• Add tomatoes, salt and pepper.
• Cook covered for about 15 minutes.
• Remove from heat.
• Add parsley, egg, 1/4 cup cheese and bread crumbs.
• On the'top' of each Eggplant, peel an inch strip from one end to the other and make an incision along strip to within an inch of each end.
• Place in baking dish and bake in moderate oven (about 350ºF) until soft and light brown (about 30-45 minutes).
• Insert knife blade into incision and stuff with meat mixture.
• Prepare bechamel sauce.
• Melt buter over low heat; add flour, salt,pepper and nutmeg; stir until well blended.
• Remove from heat.
• Gradually stir in milk and return to heat.
• Cook, stirring constantly, until thick and smooth.
• Add the egg and remaining cheese to the sauce.
• Pour about a tablespoon on top of each Eggplant.
• Sprinkle with additional grated cheese and dot with butter.
• If desired, add tomato sauce to the pan.
• Bake in a moderate oven for about 35 minutes.