Moussaka-Stuffed Eggplant (Papoutsakia) | Rachael Ray

Preheat oven to 425˚F with rack at center. Line a rimmed baking sheet with parchment paper.  

Halve eggplants lengthwise and score the flesh of the eggplants with sharp paring knife, then crosshatch the flesh ½-inch crisscross, being mindful not to cut through the skin on opposite side. Salt the flesh and drain on towel 30 minutes, cut-side down. Flip up and spray with oil, then set cut-side back down on parchment-lined baking sheet. Roast 30 minutes, cool and scoop eggplant from shells and reserve.    

Heat a medium-large nonstick skillet over medium-high heat with EVOO, 2 turns of the pan, add meat, break it up and lightly brown, add onion, garlic, salt and pepper, and spices. Add eggplant flesh, tomato paste, and fresh or canned tomatoes. Add stock and cook to soften and combine, 4 to 5 minutes. 

For the white sauce, melt butter in a saucepot or deep skillet over medium to medium-high heat, whisk in flour and add milk. While it thickens, season with salt, white pepper and nutmeg. Add egg yolks to a dish and add some milk sauce, about ½ cup, while combining with small whisk or fork to temper, remove sauce from heat and add the egg yolks. 

Fill the eggplant shells with meat and eggplant. Top with thick white sauce and sprinkle with cheese. Bake to bubbly brown, 5 minutes, then top with parsley and mint to serve.