Vegetarian Moussaka
From chefmeow 15 years agoIngredients
- 2 large onions shopping list
- 2 tablespoons olive oil shopping list
- 2 tablespoons butter shopping list
- 2 cups mushrooms minced shopping list
- 3 tablespoons tomato paste shopping list
- 3 tomatoes peeled and pureed shopping list
- 3/4 cup dry red wine shopping list
- 1/2 cup parsley chopped shopping list
- 1 teaspoon cinnamon shopping list
- 1 tablespoon garlic finely chopped shopping list
- 1 tablespoon oregano shopping list
- 1 teaspoon granulated sugar shopping list
- 4 cups milk shopping list
- 1/2 cup butter shopping list
- 6 tablespoons flour shopping list
- 1/8 teaspoon nutmeg shopping list
- 1/4 teaspoon white pepper shopping list
- olive oil shopping list
- 3 pounds eggplant shopping list
- 4 eggs beaten shopping list
- 2 cups ricotta cheese shopping list
- 1 cup dry bread crumbs shopping list
- 2 cups grated parmesan cheese shopping list
How to make it
- Sauté onions in 2 tablespoons oil and 2 tablespoons butter over moderate heat for 8 minutes.
- Add mushrooms and sauté then stir in tomatoes, paste, wine, parsley, seasonings and sugar.
- Reduce heat to low and simmer uncovered for 45 minutes stirring occasionally.
- Most of the liquid should be evaporated, and the mixture quite thick.
- Remove skillet from heat and let it cool completely.
- Peel eggplants and slice vertically 1/4" then sprinkle lightly with salt and let sit 30 minutes.
- Place milk in a saucepan and heat just until tiny bubbles appear along edges.
- Remove and set aside.
- Melt one cube butter in saucepan over very low heat until foamy being careful not to brown.
- Slowly add flour stirring constantly until smooth about 4 minutes.
- Add milk slowly whipping with a wire whisk.
- When mixture is thick and smooth remove from heat and stir in seasonings then cool slightly.
- Stir ricotta cheese until it is smooth and creamy then gently fold into sauce.
- Stir in beaten eggs until thoroughly incorporated.
- Remove and discard any excess oil that has risen to the top of the tomato mixture.
- Rinse eggplant well with cold water then squeeze gently and pat dry.
- Dredge in 1-1/2 cups flour and sauté in olive oil.
- Lightly grease a jelly roll pan and sprinkle bottom with a few breadcrumbs.
- Place a layer of eggplant in the pan following with a layer of tomato mixture.
- Sprinkle with bread crumbs and grated cheese then repeat as many times as necessary.
- Pour sauce over top and bake at 300 for one hour.
- Remove from oven and allow to stand 30 minutes.
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