Ingredients Jump to Instructions ↓

  1. 3 1/2 lbs 1589g / 56oz Eggplant - unpeeled, and Cut into 1/2"-thick rounds

  2. Salt - as needed

  3. 1/2 cup 118ml Olive oil - (about)

  4. 1 cup 62g / 2 1/5oz Onion - thinly sliced (large)

  5. 1 cup 110g / 3.9oz Finely-chopped peeled carrots

  6. 1 cup 110g / 3.9oz Finely-chopped celery

  7. 4 Garlic cloves - minced

  8. 12 oz 340g Portobello mushrooms - cut 1/2" pieces

  9. 1 teaspoon 5ml Dried oregano

  10. 1/2 teaspoon 2 1/2ml Ground cinnamon

  11. 1 Crushed tomatoes with added puree - (28 oz)

  12. 1/4 cup 36g / 1 1/3oz Chopped fresh Italian parsley

  13. Salt - to taste

  14. Freshly-ground black pepper - to taste

  15. 1 cup 146g / 5.1oz Grated Parmesan cheese

  16. 6 tablespoons 90ml Butter - (3/4 stick)

  17. 7 tablespoons 105ml All-purpose flour

  18. 3 1/2 cups 829ml Whole milk

  19. 4 cups 792g / 27oz Egg yolks (large)

Instructions Jump to Ingredients ↑

  1. 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.

  2. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425 degrees. 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 degrees.

  3. Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Saute until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Saute 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.

  4. Lightly oil 13- by 9- by 2-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.

  5. 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.)

  6. 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.

  7. This recipe yields 8 servings.


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