This classic Greek dish is usually made with layers of eggplant and minced lamb, topped with a bechamel sauce. In this version mushrooms take the place of meat. It’s both satisfying and delicious.
Slice 1.5kg (3.3 lbs) of eggplants (aubergines) into 1cm (less than ½”) slices. Brush with olive oil, season with salt and cook on a griddle or bbq until soft and a little charred. Set aside. Heat some olive oil in a large skillet over medium-high heat. Add 1 finely sliced large onion and 1 cup each of finely diced carrots and celery. Sauté until the onion is soft and translucent. Add 4 minced cloves of garlic and 340g (12 oz) of chopped portobello mushrooms. Sauté until the juices evaporate then add 1 teaspoon of dried oregano, ½ a teaspoon of ground cinnamon, 1 can of diced tomatoes and ¼ of a cup of chopped fresh Italian parsley. Cook for at least 10 minutes until the mixture thickens a little. Season with salt and freshly ground black pepper to taste. To assemble, oil a lasagna baking dish and arrange half of the eggplant slices in a single layer. Spoon half of the tomato mixture over the eggplant. Sprinkle with 2 tablespoons of grated parmesan. Repeat with the remaining eggplant, tomato mixture and more cheese. In a heavy saucepan, melt 6 tablespoons of butter over medium heat. Whisk in 7 tablespoons of all purpose flour. Stir and cook for 2 minutes. Gradually whisk in 3½ cups of whole milk. Simmer, stirring constantly, until the sauce thickens. Whisk in ½ a cup of grated parmesan and season with salt and pepper to taste. Whisk 4 large egg yolks in a bowl and then gradually whisk them into the hot sauce. Finally, pour the sauce over the moussaka and sprinkle with another ¼ of a cup of cheese. Bake the moussaka for approximately 45 minutes or until heated through and golden brown on top. Cool 15 minutes before serving. .
*Adapted from this recipe
michelle picker cooks 