Mushroom Moussaka

By sz8jm9

The Complete Vegetarian Cookbook.
Pts Plus Value = 7

Nutrition per 6 Servings:
Calories: 268
Protein: 12g
Fat: 16g
Carbohydrate: 18g
Fiber: 5g
Cholesterol: 77mg

Ingredients

• 1 eggplant (8 oz), cut into 1/2 inch slices
• 1 large potato, cut into 1/2 inch slices
• 1 oz butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 lb mushrooms, sliced
• 1 can chopped tomatoes
• 1 1/4 oz butter, extra
• 1/3 cup all purpose flour
• 2 cups milk (i used soymilk and it worked fine)
• 1 egg, lightly beaten
• 1 1/4 oz grated parmesan cheese

Details

Servings 4
Preparation time 20mins
Cooking time 80mins

Preparation

Step 1

1) Preheat oven to 425 degrees. Line a large baking sheet with foil and brush with oil. Put the eggplant and potato in a single layer, sprinkle with salt/pepper, and bake for 20 minutes.

2) Melt the butter in a large frying pan over medium heat. Add the onion and cook, stirring, for 3-4 minutes, or until soft. Add the garlic and cook for 1 minute, or until fragrant. Increase the heat to high, add the mushrooms and stir continuously for 2-3 minutes, or until soft. Add the tomato, reduce the heat and simmer rapidly for 8 minutes, or until reduced.

3) Melt the extra butter in a large saucepan over low heat. Add the flour and cook for 1 minute, or until pale and foaming. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly until it boils and thickens. Reduce the heat and simmer for 2 minutes. Remove from the heat and, when the bubbles subside, stir in the egg and Parmesan.

4) Reduce the oven to 350 degrees. Grease a shallow 1.5 litre/48 oz ovenproof dish. Spoon one third of the mushroom mixture into the dish. Cover with potato and top with half the remaining mushrooms, then the eggplant. Finish with the remaining mushrooms, pour on the sauce and smoooth the top. Bake for 30-35 minutes, or until the edges bubble. Leave for 10 minutes before serving.