My Moussaka - eggplants

Method

• Salt eggplant slices.
• Lay out on racks to drain.
• Let stand 30 minutes.
• Rinse.
• Return to racks for 10 minutes to drain.
• Squeeze between paper towels to absorb excess moisture.
• Dredge in flour to coat.
• Heat about an inch of oil in a deep skillet.
• Fry slices until golden on each side, in batches.
• Drain on paper towels.
• Heat oven 375.
• In a saucepan heat butter.
• Add onion.
• Saute 2 minutes.
• Add beef and pork.
• Brown well.
• Add the salt, pepper, nutmeg, parsley, tomato sauce, red wine and water.
• Bring to a boil.
• Reduce.
• Cover.
• Simmer 30-40 minutes, or until thickened.
• Remove from heat.
• Whisk in the egg, cheese and 1/4-1/3 of the breadcrumbs to thicken.
• Set aside.
• Spray a 9x13 baking dish.
• Scatter remaning crumbs on the bottom.
• Top with 1/2 of the eggplant slices.
• Then meat sauce.
• Then remaining eggplant.
• Meanwhile, melt butter in a saucepan.
• Add flour.
• Cook 1minute.
• Whisk in the milk and cream.
• Simmer, stirring often until thickened, about 15 minutes.
• Remove from heat.
• Whisk in the egg, yloks, salt, nutmeg and half of the cheese until incorporated.
• Pour over eggplant.
• Top with remaining cheese.
• Bake 45 minutes.
• Let stand 10-15 minutes before slicing.