MUSHROOM AND EGGPLANT MOUSSAKA
Categories Mushroom Potato Bake Sauté Vegetarian Casserole/Gratin Winter
Yield 4-6 people
Number Of Ingredients 15
Steps:
- Oven 425 F 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. 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. 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. 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.
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abir ahmmed omi
[email protected]I'm looking for a new moussaka recipe to try. This one looks delicious!
Piara Pinx
[email protected]I've made this moussaka several times and it's always a hit. It's a great dish to serve for company.
Mohamed Naser
[email protected]This was my first time making moussaka and it turned out great! I followed the recipe exactly and it was delicious.
Joscelyn Laughlin
[email protected]I'm not a big fan of eggplant, but I really enjoyed this moussaka. The eggplant was cooked perfectly and the flavors were well-balanced.
Onuorah Collins
[email protected]This moussaka is a great way to use up leftover eggplant and mushrooms. It's also a very affordable dish to make.
Holly Roy
[email protected]I made this moussaka for a dinner party and it was a huge success! Everyone loved it and asked for the recipe.
Md Miju M m
[email protected]This recipe was a disaster! The eggplant was mushy and the mushrooms were rubbery. I wouldn't recommend it to anyone.
Sk night
[email protected]I'm always looking for new and exciting vegetarian dishes to try, and this moussaka definitely fit the bill. It was flavorful, hearty, and satisfying.
Surik Simonyan
[email protected]This moussaka was absolutely delicious! I loved the combination of flavors and textures. It was also very easy to make.
Sanju Kutty
[email protected]I found this recipe to be a bit bland. I had to add extra spices to give it some flavor.
memza Mukungs
[email protected]This dish was a bit too oily for my taste, but overall it was still enjoyable.
Kaitlyn Buettner
[email protected]I'm not usually a fan of eggplant, but this moussaka changed my mind. The eggplant was tender and flavorful, and the mushrooms added a nice umami flavor.
Kineard Tyress
[email protected]This moussaka was a hit with my family! The combination of mushrooms and eggplant was unique and flavorful. I especially appreciated the ease of preparation - it was ready in under an hour.