How To Make Mushroom and Eggplant Moussaka Recipe
Layers of eggplant, mushroom, and béchamel sauce make up this hearty Greek-inspired dish.
Serves:
Ingredients
- 2 large eggplants, sliced lengthwise
- 1/2 cup olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 16 oz mushrooms, sliced
- 1/4 cup tomato paste
- 1 tsp dried oregano
- 1 cup vegetable broth
- Salt and pepper
- 2 tbsp all-purpose flour
- 2 cups milk
- 1/4 tsp ground nutmeg
- 1 cup grated Parmesan cheese
- 1 egg, beaten
Instructions
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Preheat oven to 375°F (190°C).
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Brush eggplant slices with olive oil, season with salt and pepper, and roast in the oven for 15-20 minutes until softened.
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In a large pan, heat remaining olive oil and sauté onion and garlic until softened.
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Add mushrooms and cook until they release their juices.
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Stir in the tomato paste, oregano, and vegetable broth. Simmer for 10 minutes.
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In a separate pan, whisk together flour and milk. Cook over medium heat, stirring constantly until thickened.
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Stir in nutmeg and Parmesan cheese.
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In a 9×13 inch baking dish, layer roasted eggplant, mushroom mixture, and béchamel sauce.
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Repeat layers until all ingredients are used up.
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Brush beaten egg over the top layer and bake for 45-50 minutes until golden brown.
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Let rest for 5 minutes before serving.
Nutrition
- Calories : 555kcal
- Total Fat : 39g
- Saturated Fat : 10g
- Cholesterol : 86mg
- Sodium : 1022mg
- Total Carbohydrates : 33g
- Dietary Fiber : 10g
- Sugar : 17g
- Protein : 22g
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