1hr 30min · 4 servings Ingredients: For the Moussaka Stuffed Eggplant Cups: • 4 large eggplants • 2 tablespoons olive oil • 1 1/2 pounds ground lamb • 6 cloves garlic, finely minced • 1 large yellow onion, finely diced • 2 tablespoons chopped mint • 1 tablespoon chopped oregano • 1 teaspoon salt • 1/2 teaspoon black pepper • 1 teaspoon paprika • 1/2 teaspoon cinnamon • 1/2 teaspoon nutmeg • 2 tablespoons tomato paste • 1/2 cup red wine • 1 1/2 cups chopped tomatoes For the Cheese Sauce: • 1/2 cup butter • 3/4 cup all-purpose flour • 2 cups whole milk • 1 teaspoon salt • 1 1/2 cups grated pecorino cheese • 2 large eggs, beaten Instructions: For the Moussaka Stuffed Eggplant Cups: • Preheat the oven to 350 degrees. • Slice the tops and bottoms off the eggplants
