Vegetarian Moussaka

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Ingredients

3-1/2 Pounds eggplant, unpeeled, cut into 1/2-inch thick rounds
1/2 Cup olive oil
1 Large onion, thinly sliced
1 Cup finely chopped carrots
1 Cup finely chopped celery
4 Cloves garlic, minced
12 Ounces Portobello mushrooms, cut into 1/2-inch pieces
1 Teaspoon oregano
1/2 Teaspoon cinnamon
1 28-Ounce can crushed tomatoes with added puree
1/4 Cup chopped parsley
Salt and freshly ground pepper
1 Cup grated parmesan cheese
6 Tablespoons butter
7 Tablespoons flour
3-1/2 Cups whole milk
4 Egg yolks, whisked in a small bowl

Preparation

Preheat oven to 425 degrees.

1. Salt both sides of eggplant rounds. Place on a double layer of paper towels (top and bottom) to drain. Let stand for 30 minutes. Pat eggplant rounds dry.

2. Brush eggplant rounds with 1/4 cup olive oil and place on baking sheet sprayed with vegetable spray. Bake for 10 minutes. Turn eggplant and bake about 15 minutes more, or until tender. Remove from oven to cool and lower temperature to 350 degrees.

3. Heat 1/4 cup olive oil in a large sauté pan over medium-high heat. Add the onions, carrots and celery and sauté until onion is very tender – about 10 minutes. Stir in the garlic and mushrooms. Sauté until the juices evaporate – about 10 minutes. Add the oregano, cinnamon, tomatoes and parsley. Cook until the mixture is thick – about 10 minutes. Season with salt and pepper. Set aside.

4. Spray a 13 x 9 x 2-inch glass baking dish with vegetable spray. Arrange half of the eggplant in a single layer. Spoon half of the tomato mixture on top. Sprinkle 2 tablespoons cheese over the tomatoes. Repeat layering with eggplant, tomato mixture and 2 tablespoons cheese.

5. Melt butter in a saucepan. Whisk in the flour and cook 1-2 minutes, stirring constantly. Gradually whisk in the milk. Simmer until the sauce thickens, stirring constantly – about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper.

6. Temper the egg yolks by stirring about 1/2 cup of the sauce into the yolks. Then add the yolk mixture to the pan. Pour the sauce over the eggplant. Sprinkle the remaining cheese over the top. Bake about 45 minutes, or until heated through and the sauce and cheese on top are golden brown.