Eggplant Mushroom Moussaka

Recipe Ingredients

3 tablespoons	45ml	Olive oil
2 tablespoons	30ml	Eggplants - cut 1/2" slices (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Mushroom Sauce
2 tablespoons	30ml	Unsalted butter
1 lb	454g / 16oz	White mushrooms - sliced
1 lb	454g / 16oz	Onion - chopped (medium)
2		Garlic cloves - finely chopped
1/3 cup	78ml	Tomato paste
3 tablespoons	45ml	Chopped parsley
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Dried basil
		Salt - to taste
		Freshly-ground black pepper - to taste
1		Cinnamon
1/4 cup	59ml	Dry red wine
1/4 cup	36g / 1.3oz	Bread crumbs
3/4 cup	177ml	Grated Parmesan
2		Eggs - lightly beaten
		White Sauce
1/4 cup	49g / 1.7oz	Unsalted butter
1/4 cup	15g / 0.5oz	Flour
1 1/4 cups	296ml	Warm milk
1/2 teaspoon	2.5ml	Nutmeg
2		Egg yolks

Recipe Instructions

Preheat oven to 350 degrees.

Coat a baking sheet with the olive oil. Arrange eggplant slices around baking sheet and season with salt and pepper. Bake for 15 minutes or until lightly golden and tender.

In a large skillet melt 2 tablespoons butter over moderate heat and saute mushrooms, onion and garlic until liquid evaporates. Add tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook until dry. Stir in bread crumbs, 1/4 cup grated Parmesan and eggs. Remove from heat and set aside.

In a saucepan over moderately-high heat melt 1/4 cup butter and whisk in flour. Allow mixture to cook for 1 to 2 minutes. Whisk in warm milk and continue to whisk until smooth and thick. Remove from heat and whisk in nutmeg and egg yolks.

In a large buttered casserole dish arrange eggplant slices. Spread half of the mushroom mixture over the eggplants and top with remaining eggplant slices. Cover eggplant with remaining mushroom mixture and top with white sauce. Sprinkle remaining grated cheese over white sauce, cover with aluminum foil and bake for 35 minutes. Uncover casserole and bake for another 15 minutes.

This recipe yields 4 to 6 servings.

Source:
COOKING LIVE with Sara Moulton - Recipe adapted from the Moosewood Cookbook by Molly Kazan - From the TV FOOD NETWORK - (Show # CL-8800 broadcast 01-16-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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