Stuffed Eggplant Papoutsakia

Ingredients

• 6 small eggplants (about 3⁄4 or 1 lb. each)
• 3⁄4 cup extra-virgin olive oil
• 7 cloves garlic, minced
• 1 medium yellow onion, minced
• 3⁄4 lb. ground beef, pork, or lamb
• Kosher salt and freshly ground black pepper, to taste
• 2 cups crushed tomatoes
• 3⁄4 cup dry red wine
• 2 tbsp. dried oregano
• 1⁄4 tsp. ground cinnamon
• 1⁄8 tsp. ground cloves
• 4 tbsp. unsalted butter
• 1⁄2 cup flour
• 2 cups milk
• 1 1⁄2 cups finely grated Parmesan cheese
• 2 egg yolks
• 1 pinch freshly grated nutmeg, or to taste

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