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Receta Eggplant Mushroom Moussaka

by Global Cookbook

Ingredientes

3 Tbsp. Extra virgin olive oil 2 med Eggplants cut 1/2" slices Salt to taste Freshly-grnd black pepper to taste 2 Tbsp. Unsalted butter 1 lb White mushrooms sliced 1 med Onion minced 2 x Garlic cloves finely minced 1/3 c. Tomato paste 3 Tbsp. Minced parsley 1/2 tsp Dry oregano 1/2 tsp Dry basil Salt to taste Freshly-grnd black pepper to taste

1 pch Cinnamon 1/4 c. Dry red wine 1/4 c. Bread crumbs 3/4 c. Grated Parmesan 2 x Large eggs lightly beaten 1/4 c. Unsalted butter 1/4 c. Flour 1 1/4 c. Hot lowfat milk 1/2 tsp Nutmeg 2 x Egg yolks

Direcciones

1. Preheat oven to 350 degrees.
2. Coat a baking sheet with the extra virgin olive oil. Arrange eggplant slices around baking sheet and season with salt and pepper. Bake for 15 min or possibly till lightly golden brown and tender.
3. In a large skillet heat 2 Tbsp. butter over moderate heat and saute/fry mushrooms, onion and garlic till liquid evaporates. Add in tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook till dry. Stir in bread crumbs, 1/4 c. grated Parmesan and Large eggs. Remove from heat and set aside.
4. In a saucepan over moderately-high heat heat 1/4 c. butter and whisk in flour. Allow mix to cook for 1 to 2 min. Whisk in hot lowfat milk and continue to whisk till smooth and thick. Remove from heat and whisk in nutmeg and egg yolks.
5. In a large buttered casserole dish arrange eggplant slices. Spread half of the mushroom mix over the eggplants and top with remaining eggplant slices. Cover eggplant with remaining mushroom mix and top with white sauce. Sprinkle remaining grated cheese over white sauce, cover with aluminum foil and bake for 35 min. Uncover casserole and bake for another 15 min.
6. This recipe yields 4 to 6 servings.

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