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1
First make the tomato sauce: peel and mince onions.
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2
Saute onions in about 2 tablespoon oil and about 2 tablespoon butter, over moderate heat, until they are soft and lightly colored (about 8 minutes).
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3
Add mushrooms and saute.
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4
Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
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5
Reduce heat to low and simmer uncovered, for 30 to 45 minutes, stirring occasionally.
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6
Most of the liquid should be evaporated, and the mixture quite thick.
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7
Remove skillet from heat and let it cool completely.
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8
Start seasoning the eggplants: peel eggplants and slice vertically, about 18 to 1/4 inch thick.
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9
Sprinkle lightly with salt and let sit for 30 minutes.
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10
Now make the Bechamel Sauce: Place the milk in a saucepan and heat it just until tiny bubbles appear along the edges.
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11
Remove and set aside.
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12
Melt one cube butter in a 3-quart saucepan over very low heat until foamy being careful not to brown.
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13
Slowly add the 6 tablespoon flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
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14
Add the milk slowly, whipping with a wire whisk.
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15
When the mixture is thick and smooth, remove it from the heat and stir in seasonings.
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16
Cool sauce slightly.
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17
Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry.
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18
Dredge the eggplant in about 1 1/2 cups flour and saute in olive oil.
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19
Put it all together: Stir ricotta cheese until it is smooth and creamy.
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20
Gently fold it into the Bechamel sauce.
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21
Stir in beaten eggs until thoroughly incorporated.
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22
Remove and discard any excess oil that has risen to the top of the tomato mixture.
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23
Lightly grease a 16x10 baking pan and sprinkle the bottom with a few bread crumbs.
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24
Place a layer of eggplant in the pan, following with a layer of tomato mixture.
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25
Sprinkle with bread crumbs and grated cheese.
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26
Repeat as many times as you have eggplant to last.
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27
Pour the Bechamel-ricotta sauce over the top and bake at 300F (150C).
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28
for one hour, or until a golden-brown crust has formed on top.
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29
Remove moussaka from oven and let it stand undisturbed 20 to 30 minutes; the delay allows the layers to fuse.
