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Greek Mushroom Moussaka

Greek Mushroom Moussaka 

As a child of the 60s and 70s I was there when the 1st wave of vegetarianism come into play. While I always enjoy some meat I’m not adverse to enjoying the many and varied forms of vegetarian cooking. In the 70s Molly Katzsen published the “Enchanted Broccoli Forest” and the “Moosewood” cookbook which adorns many student and in hippie houses of the of the 70s. Cuisine comes from her famous Moosewood restaurant in Ithaca NY. The ideas of these recipes originated in the homes and imagination have many people who cook and have cooked there over the years. This introduced high quality vegetarianism that was cooked with flair and imagination.  While this dish takes some time to prepare it is well worth the effort and is cost effective and tasty dish. 

 
 

Ingredients 

Three medium eggplants sliced 1cm thick
1/2 kilo of mushrooms
One large, chopped onion
Two cloves of minced garlic
A tin/container of tomato paste
1/4 Cup of fresh chopped parsley, dill and basil
Half a teaspoon of salt & fresh pepper
A dash of cinnamon
Half a cup of dry red wine
Half a Cup of breadcrumbs
Half a Cup of grated parmesan cheese
For beaten eggs
White Sauce
Half a Cup of butter
Half a Cup of flour
2 1/2 cups of warm milk
Four egg yolks 

Method

Slice three medium eggplants centimetre thick, salt lightly and bake on oil cooking sheet at 180 degrees for 15 minutes or until tender. 

Mushroom sauce 
Slice the mushrooms and sauté in butter with one large, chopped onions and two cloves of minced garlic in pan. When translucent add the tomato paste, a quarter cup of chopped parsley, a dash of Oregano and of Basel, salt and pepper, a dash of cinnamon and a quarter of a cup of red wine. Simmer until the liquid is absorbed. Add 1/2 Cup of breadcrumbs and grated parmesan cheese and four beaten eggs and remove from heat 
 
White sauce 
Melt the butter over a low flame add flour and whisk constantly into the butter. The resultant paste is called a roux. Add 2 1/2 cups of warm milk and whisking keep whisking until thick, Beat in the four egg yolks.

Butter a large casserole. Cover the bottom with eggplant slices and then add half the mushroom sauce. Add remaining eggplant and cover with remaining mushroom sauce. Top with white sauce sprinkle on breadcrumbs and extra grated cheese bake in the oven for 35 minutes covered in 15 minutes uncovered. 
 
Served with salad and mashed potatoes
 

Time: Preparation ½ hour cooking 1 ½ hrs
Servings: 8 good servings
Cost $25-30 or Cost per service $3.25-3.75 2021