Eggplant Mushroom Moussaka
Serves: 4
Brad Rosenbaum
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
38
Sourness
38
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Olive Oil2 medium
Eggplant (cut into 1/2-inch slices)1
Salt1 cup
Unsalted Butter450 g
White Mushrooms (sliced)1 medium
Onion (chopped)2 cloves
Garlic (finely chopped)1 cup
Tomato Paste3 tbsps
Parsley (chopped)1 tsp
Oregano (dried)1 tsp
Dried Basil1 cup
Red Wine (dry)1 cup
Bread Crumb3 cup
Grated Parmesan1 cup
Flour1.25 cups
Milk (warm)1 tsp
NutmegDirections:
1
Preheat oven to 350 degrees Coat a baking sheet with the olive oil
2
Arrange eggplant slices around baking sheet and season with salt and pepper
3
Bake for 15 minutes or until lightly golden and tender
4
In a large skillet melt 2 tablespoons butter over moderate heat and saute mushrooms, onion and garlic until liquid evaporates
5
Add tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook until dry
6
Stir in bread crumbs, 1/4 cup grated Parmesan and eggs
7
Remove from heat and set aside
8
In a saucepan over moderately high heat melt 1/4 cup butter and whisk in flour
9
Allow mixture to cook for 1 To 2 minutes
10
Whisk in warm milk and continue to whisk until smooth and thick
11
Remove from heat and whisk in nutmeg and egg yolks
12
In a large buttered casserole dish arrange eggplant slices
13
Spread half of the mushroom mixture over the eggplants and top with remaining eggplant slices
14
Cover eggplant with remaining mushroom mixture and top with white sauce
15
Sprinkle remaining grated cheese over white sauce, cover with aluminum foil and bake for 35 minutes
16
Uncover casserole and bake for another 15 minutes