Aubergine Mushroom Moussaka Recipe

Name: Aubergine Mushroom Moussaka Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tbsp. Extra virgin olive oil; 2 med Aubergines, cut into 1/2-inch slices Salt and pepper; 2 Tbsp. Unsalted butter; 1 lb White mushrooms, sliced; 1 med Onion, minced; 2 x Cloves garlic, finely minced; 1/3 c. Tomato paste; 3 Tbsp. Minced parsley; 1/2 tsp Dry oregano; 1/2 tsp Dry basil Salt and pepper; 1 dsh 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

Servings: persons

3 Tbsp. Extra virgin olive oil
2 med Aubergines, cut into 1/2-inch slices Salt and pepper
2 Tbsp. Unsalted butter
1 lb White mushrooms, sliced
1 med Onion, minced
2 x Cloves garlic, finely minced
1/3 c. Tomato paste
3 Tbsp. Minced parsley
1/2 tsp Dry oregano
1/2 tsp Dry basil Salt and pepper
1 dsh 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

1
Preheat oven to 350 degrees
2
Coat a baking sheet with the extra virgin olive oil.
3
Arrange aubergine slices around baking sheet and season with salt and pepper.
4
Bake for 15 min or possibly till lightly golden brown and tender.
5
In a large skillet heat 2 Tbsp.
6
butter over moderate heat and saute/fry mushrooms, onion and garlic till liquid evaporates.
7
Add in tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and red wine and cook till dry.
8
Stir in bread crumbs, 1/4 c. grated Parmesan and Large eggs.
9
Remove from heat and set aside.
10
In a saucepan over moderately high heat heat 1/4 c. butter and whisk in flour.
11
Allow mix to cook for 1 To 2 min.
12
Whisk in hot lowfat milk and continue to whisk till smooth and thick.
13
Remove from heat and whisk in nutmeg and egg yolks.
14
In a large buttered casserole dish arrange aubergine slices.
15
Spread half of the mushroom mix over the aubergines and top with remaining aubergine slices.
16
Cover aubergine with remaining mushroom mix and top with white sauce.
17
Sprinkle remaining grated cheese over white sauce, cover with aluminum foil and bake for 35 min.
18
Uncover casserole and bake for another 15 min.

891

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 Tbsp. Extra virgin olive oil, 2 med Aubergines, cut into 1/2-inch slices Salt and pepper, 2 Tbsp. Unsalted butter, 1 lb White mushrooms, sliced, and more.

Yes, Aubergine Mushroom Moussaka Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!