Pat T 10-19-99 2:14 PM pt (US)
Moussaka Souffle
from "The New Making Of A Cook" by Madeleine Kamman:
2 small eggplant, peeled and cut into large dice
Salt
6 Tblsp. olive oil, divided
3 Tblsp. Each: freshly grated Parmigiano-Reggiano and Pecorino cheeses, divided
1 large onion, finely chopped
1/2 lb. freshly ground lamb meat (or beef)
1/4 cup dry red wine
2 Tblsp. tomato paste
Pinch of dried thyme
1 clove garlic, mashed
1/2 tsp. ground coriander
Pepper
3 Tblsp. all-purpose flour
1 cup milk
2 to 5 large egg yolks, as preferred
6 large egg whites
Sprinkle diced eggplant with salt and let stand 1 hour in a bowl.
Drain off water extracted by salt.
Rinse in cold water and pat very dry.
Meanwhile, rub an 8-cup souffle' mold with 1 Tblsp. or so of olive oil and sprinkle with 1 Tblsp. of mixed cheeses; set aside.
Heat 2 Tblsp. of olive oil in a large skillet over medium-high heat.
Add onion and saute' until light golden.
Add lamb (or beef) and brown well, then discard all fat by draining.
Add wine, tomato paste, thyme, garlic, coriander, and salt and pepper.
Cover and simmer until all liquids have evaporated, about 20 minutes.
Heat remaining 3 Tblsp. olive oil in a large skillet over low heat, cook eggplant, stirring, over low heat, letting vegetable soften slowly and fall apart.
Add flour and cook for a few minutes.
Add milk in 2 additions, stirring each time until smooth and let cook until thickened over medium
heat.
Add egg yolks, one by one, mixing well after each addition.
Preheat oven to 325 degrees F.
Beat egg whites until they can carry weight of a raw egg in its shell without it sinking into whites more than 1/4 inch.
Mix one quarter of whites into eggplant base; fold in remainder.
Spoon half souffle' batter into prepared dish, then spread lamb (beef) mixture over this layer.
Top with remainder of souffle' batter.
Bake until a thin, nonreactive skewer inserted at center of souffle' comes out clean, 50 to 55 minutes.
Serve immediately. Serves 6.