Eggplant Mushroom Moussaka
| Yield: | 1 Servings |
| Categories: |
| 3 | tb | Olive oil |
| 2 | md | Eggplants, cut into 1/2-inch slices |
| Salt and pepper | ||
| MUSHROOM SAUCE | ||
| 2 | tb | Unsalted butter |
| 1 | lb | White mushrooms, sliced |
| 1 | md | Onion, chopped |
| 2 | Cloves garlic, finely chopped | |
| 1/3 | c | Tomato paste |
| 3 | tb | Chopped parsley |
| 1/2 | ts | Dried oregano |
| 1/2 | ts | Dried basil |
| Salt and pepper | ||
| 1 | ds | Cinnamon |
| 1/4 | c | Dry red wine |
| 1/4 | c | Bread crumbs |
| 3/4 | c | Grated Parmesan |
| 2 | Eggs, lightly beaten | |
| WHITE SAUCE | ||
| 1/4 | c | Unsalted butter |
| 1/4 | c | Flour |
| 1 1/4 | c | Warm milk |
| 1/2 | ts | Nutmeg |
| 2 | Egg yolks |
Advertisement