Vegetable Moussaka Recipe

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Ingredients:

Serving

3 1/2 lbs eggplants, unpeeled, cut into 1/2-inch-thick rounds
1/2 cup about olive oil
1 large onion, thinly sliced
1 cup finely chopped peeled carrot
1 cup finely chopped celery
4 garlic cloves, minced
12 oz portabella mushrooms , cut into 1/2-inch pieces
1 tsp dried oregano
1/2 tsp ground cinnamon
1 (28 oz) can crushed tomatoes in puree
1/4 cup chopped fresh italian parsley
1 cup grated parmesan cheese
6 tbsp butter
7 tbsp all-purpose flour
3 1/2 cups whole milk
4 large egg yolks

Directions:

Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes.
Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F.
Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.).
Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	431.01 Kcal (1805 kJ)
Calories from fat	259.64 Kcal
		% Daily Value*
Total Fat	28.85g	44%
Cholesterol	129.04mg	43%
Sodium	304.98mg	13%
Potassium	981.99mg	21%
Total Carbs	29.73g	10%
Sugars	16.72g	67%
Dietary Fiber	7.99g	32%
Protein	15.55g	31%
Vitamin C	10mg	17%
Vitamin A	0.3mg	9%
Iron	0.9mg	5%
Calcium	330.4mg	33%

Amount Per 100 g
Calories	91.38 Kcal (383 kJ)
Calories from fat	55.05 Kcal
		% Daily Value*
Total Fat	6.12g	44%
Cholesterol	27.36mg	43%
Sodium	64.66mg	13%
Potassium	208.19mg	21%
Total Carbs	6.3g	10%
Sugars	3.54g	67%
Dietary Fiber	1.69g	32%
Protein	3.3g	31%
Vitamin C	2.1mg	17%
Vitamin A	0.1mg	9%
Iron	0.2mg	5%
Calcium	70mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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