Mushroom And Eggplant Moussaka Recipes

Steps:

• Salt the eggplant lightly and bake on an oiled cookie sheet at 350 degrees for 15 minutes or until tender.
• Saute the mushrooms in the 3 tbps. of butter along with the onions and garlic.
• Add the tomato paste, parsley, oregano, basil, salt, pepper, cinnamon and wine. Simmer until the liquid is absorbed.
• Add the bread crumbs, parmesan and beaten eggs. Remove from heat.
• Make a white sauce. Melt the 1/2 cup of butter over a low flame. Whisk in the flour. Then whisk in the milk. Keep whisking until thick.
• Beat in the egg yolks.
• Butter a large casserole dish. Cover the bottom with eggplant slices, then half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce. Sprinkle with bread crumbs and extra grated cheese if desired.
• Bake at 350 degrees for 35 minutes, covered with foil. Remove foil and bake 15 minutes longer.

Steps:

• Place the eggplant slices in a large bowl and cover with water. Add 1/2 cup of salt and agitate gently to combine. Let stand for 20 minutes, then drain and pat dry with paper towels.
• While the eggplant is soaking, heat 1/2 cup of the olive oil in a large skillet and, working in batches, add the potato slices and cook until lightly golden on both sides, 3 to 4 minutes. Transfer to a paper-lined plate to drain and repeat with any remaining potato slices. Season lightly with salt.
• Place 1 cup of the flour in a bowl and dredge the eggplant slices in the flour. Shake to remove any excess flour. Add 1/4 cup of the remaining oil to the skillet and, working in batches, fry the eggplant slices until golden on both sides, 2 to 3 minutes per side. Add more oil to the skillet as needed in 1/4 cup increments. Repeat until all eggplant has been cooked. Transfer to a paper-lined plate to drain.
• Heat 2 tablespoons of the butter in a large skillet and, when melted, add the onions. Cook until tender, about 4 minutes. Add the ground meats, garlic, and oregano and cook, stirring to break up any lumps, until meat is browned, 4 to 6 minutes. Add the red wine and cook until evaporated. Add the tomato paste and cook, stirring, for 1 minute. Add the crushed tomatoes, water and parsley and cook, stirring occasionally, until almost all liquid is evaporated, 5 to 10 minutes. Season, to taste, with salt and pepper and set aside.
• In a medium saucepan melt the remaining 3 tablespoons of butter and, when hot, whisk in the flour and cook, stirring, for 2 to 3 minutes. Gradually whisk in the milk, stirring until smooth and thick. Season with salt, to taste, and whisk in the egg and egg yolk. Stir in 1/2 cup of the cheese and set aside, covered, while you assemble the casserole.
• Preheat the oven to 350 degrees F. Lightly grease a 9 by 13-inch casserole dish and place the sliced potatoes in the bottom of the dish in an even layer. Top with half of the eggplant slices and half of the meat sauce. Spoon 3/4 cup of the bechamel sauce evenly over the meat sauce and sprinkle with 1/2 cup of the cheese. Top with the remaining eggplant slices, pressing down on the layers gently with your hands to compress. Top with the remaining meat sauce and then spread the remaining bechamel sauce evenly over the top. Sprinkle with the remaining cheese. Bake, uncovered, until golden brown on the top and heated throughout, 50 minutes to 1 hour. Let stand for at least 40 minutes before cutting into squares and serving.

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.