A delightful twist on the classic Moussaka, this recipe combines layers of eggplant, mushrooms, and a creamy béchamel sauce for a comforting and flavorful dish.
Prepare the tomato sauce by sautéing the chopped onion in olive oil until soft.
Use a non-stick pan to prevent sticking and ensure even cooking.
Add the mushrooms and cook until they release their moisture.
Stir frequently to avoid burning.
Stir in the tomatoes, tomato paste, red wine, parsley, cinnamon, oregano, sugar, salt, and pepper. Simmer until thickened.
Simmer on low heat to allow flavors to meld together.
Slice the eggplants, sprinkle with salt, and let sit to draw out moisture. Rinse and pat dry.
This step reduces bitterness in the eggplant.
Prepare the béchamel sauce by melting butter in a saucepan, adding flour, and cooking until smooth. Gradually whisk in milk until thickened.
Whisk continuously to avoid lumps.
Stir in nutmeg and ricotta cheese, then fold in beaten eggs.
Ensure the mixture is not too hot to prevent curdling the eggs.
Layer the eggplant slices, tomato sauce, breadcrumbs, and parmesan cheese in a greased baking dish. Repeat layers.
Press each layer gently to compact the dish.
Pour the béchamel sauce over the top and bake at 180°C (350°F) until golden brown.
Place the dish on a baking tray to catch any spills.
Let the dish rest for 20 minutes before serving.
Resting helps the layers set for easier slicing.
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