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1
Heat olive oil in a heavy saucepan over medium high heat.
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2
Saute onion 4-5 minutes until lightly browned.
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3
Stir in mushrooms and zucchini and saute 2 minutes.
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4
Stir in next 6 ingredients and salt and pepper to taste.
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5
Reduce heat to medium low and simmer 15 minutes, stirring occasionally.
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6
Remove from heat and set aside.
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7
Turn on broiler.
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8
Arrange eggplant slices on an oiled broiler rack.
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9
Broil 3-4 minutes per side until browned.
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10
Set aside.
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11
Meanwhile, make the sauce by scalding milk in a heavy saucepan over medium high heat until tiny bubbles appear.
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12
Remove from heat.
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13
Melt butter in a heavy saucepan over medium heat until just bubbling.
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14
Do not brown.
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15
Slowly whisk in the flour, stirring constantly until smooth.
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16
Do not brown.
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17
Slowly whisk in hot milk, followed by half of the mozzarella cheese, stirring constantly 2-3 minutes until mixture is thickened.
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18
Remove from heat.
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19
Stir in seasonings and set aside to cool slightly.
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20
Preheat oven to 400F in a fan oven or slightly higher in a normal oven.
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21
Lightly grease a 9x13 inch baking pan and sprinkle the bottom with 2 tablespoons breadcrumbs.
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22
Place a layer of eggplant in the pan.
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23
Spread a layer of tomato mixture over top.
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24
Sprinkle with breadcrumbs and some mozzarella cheese.
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25
Repeat layering as long as ingredients last.
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26
Pour the sauce over the top and bake 30-40 minutes, or until top is golden.
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27
Transfer moussaka to a wire rack and let stand 15-20 minutes before slicing.
