Mushroom And Eggplant Moussaka

1. 1

   Oven 425 F

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   1. Line two large baking trays with heavy-duty foil and brush with oil. Put eggplant slices in a single layer on one tray and put the potato slices on the other tray. Sprinkle with salt and pepper. Bake for about 20 minutes. The veggies can be al dente. Reduce the oven to 350 F.

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   2. Add butter to large skillet over medium heat. Saute onions until soft. Add garlic and cook 1 min. Increase heat to hi and add mushrooms and stir continuously and cook until soft. Add the oregano and thyme, then the tomatoes. Reduce the heat and simmer rapidly about 8 min until most of the liquid is reduced. Stir in the sugar.

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   3. Melt 1 1/2- 2 Tbs butter in Chef's pan. Whisk in flour and cook for about 1 min. Remove from the heat and whisk in the milk slowly. Return to the heat and cook stirring constantly until it boils and thickens. Remove from the heat and cool slightly (until the bubbles subside) and stir in the egg and parmesan cheese.

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   4. Oven 350 F. Grease a shallow 1.5 liter (6 cup) ovenproof dish. (I use a rectangular Corning skillet.) Spoon one-third of the mushroom mixture into the dish. Cover with potatoes and with 1/2 of the remaining mushroom mixture, then the eggplant and the remaining mushroom mixture. Pour the sauce on top and gently smooth the sauce to cover the other layers. Bake 30-35 min until the edges bubble. Allow to stand for 10 minutes before serving.

* Per serving · 4 servings · Values may vary.