Mushroom And Eggplant Moussaka
serves 6-8
Like any casserole or gratin, this dish takes some assembly. The flip side to that is that it can be done ahead of time and can feed a crowd. And although this is a vegetarian moussaka, the mushrooms are so rich and meaty you won't miss the beef.
1 tablespoon olive oil
3 medium eggplants, cut into 1/4" thick slices
2 sticks unsalted butter
2 pounds mushrooms, thickly sliced
3 cloves garlic, chopped
1 large onion, chopped
1/4 cup red wine
1/2 cup chopped parsley
2 tablespoons chopped marjoram
1 teaspoon ground nutmeg
1 6-ounce can tomato paste
1 cup grated parmesan
3/4 cup bread crumbs
4 eggs, beaten
4 egg yolks
1/2 cup flour
2 1/2 cups lowfat milk
prep: 45 minutes
total: 2 hours
2 baking sheets
large saucepan
medium saucepan
whisk
9" x 13" casserole dish
1. Preheat the oven to 350F. Grease 2 baking sheets with the olive oil, and arrange the eggplant slices on top in a single layer. Season with salt and pepper. Bake, turning once, 20 minutes.
2. Meanwhile, melt 1 stick (8 tablespoons) of the butter in a large saucepan over medium-high heat. Add the mushrooms, garlic, onion, and sprinkle lightly with salt and pepper. Cook, stirring occasionally until the mushrooms are soft, 15-20 minutes.
3. Pour in the wine and add the parsley, marjoram, nutmeg and tomato paste. Reduce the heat and gently simmer until the liquid is almost gone, 5-10 minutes. Remove the pan from the heat and let cool for 5 minutes. Then stir in 1/2 cup each of the parmesan and bread crumbs, and the 4 eggs.
4. Melt the remaining stick of the butter in a saucepan over medium-low heat. When the butter is melted, whisk in the flour and cook, stirring constantly, for 2 minutes. Pour in the milk and cook, whisking constantly, until it's thick,3-5 minutes. Remove the sauce from the heat and let it cool for 1 minute. Whisk in the 4 egg yolks.
5. Grease a large casserole dish with the remaining butter. Cover the bottom with half the eggplant in a single layer. Cover the eggplant with half the mushroom mixture. Repeat with a layer each of eggplant and the mushroom mixture. Top with the sauce, and sprinkle over the remaining bread crumbs and parmesan.
6. Cover with foil and bake until hot, 45-50 minutes. Uncover and bake another 15 minutes. Let the moussaka rest for 15 minutes before serving.
2. Meanwhile, melt 1 stick (8 tablespoons) of the butter in a large saucepan over medium-high heat. Add the mushrooms, garlic, onion, and sprinkle lightly with salt and pepper. Cook, stirring occasionally until the mushrooms are soft, 15-20 minutes.
3. Pour in the wine and add the parsley, marjoram, nutmeg and tomato paste. Reduce the heat and gently simmer until the liquid is almost gone, 5-10 minutes. Remove the pan from the heat and let cool for 5 minutes. Then stir in 1/2 cup each of the parmesan and bread crumbs, and the 4 eggs.
4. Melt the remaining stick of the butter in a saucepan over medium-low heat. When the butter is melted, whisk in the flour and cook, stirring constantly, for 2 minutes. Pour in the milk and cook, whisking constantly, until it's thick,3-5 minutes. Remove the sauce from the heat and let it cool for 1 minute. Whisk in the 4 egg yolks.
5. Grease a large casserole dish with the remaining butter. Cover the bottom with half the eggplant in a single layer. Cover the eggplant with half the mushroom mixture. Repeat with a layer each of eggplant and the mushroom mixture. Top with the sauce, and sprinkle over the remaining bread crumbs and parmesan.
6. Cover with foil and bake until hot, 45-50 minutes. Uncover and bake another 15 minutes. Let the moussaka rest for 15 minutes before serving.
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