Vegetarian Moussaka

If you really want to impress vegetarian guests, set aside some time to prepare this Greek dish.

Vegetarian Moussaka
Ingredients You Will Need:
Tomato Sauce:
2 large onions
2 tablespoons olive oil
2 tablespoons butter
2 cups mushrooms, minced
3 tomatoes, peeled and pureed
3 tablespoons tomato paste
3/4 cup red wine, dry
1/2 cup parsley, chopped
1 teaspoon cinnamon
1 tablespoon garlic, finely chopped
1 tablespoon oregano
1 teaspoon sugar

The Casserole:
3 pounds eggplant
1 1/2 cups flour
Olive oil
2 cups ricotta cheese
4 eggs, beaten
1 cup bread crumbs, dry
2 cups Kefalotyri or Parmesan cheese, grated

Bechamel Sauce:
4 cups milk
1/2 cup butter
6 tablespoons flour
1/8 teaspoon nutmeg
1/4 teaspoon white pepper

First make the tomato sauce: peel and mince onions. Sauté onions in oil and butter, over moderate heat about 8 minutes. Add mushrooms and sauté. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. Reduce heat to low, and simmer uncovered, for 30 to 45 minutes, stirring occasionally. Remove skillet from heat, and let it cool completely.

Peel eggplants, and slice vertically, about 1/8 to 1/4 inch thick. Sprinkle lightly with salt, and let sit for 30 minutes.

While the eggplant rests, make the Bechamel sauce. Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside. Melt one cube butter in a 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 tablespoons flour, stirring constantly until smooth, about 4 minutes, and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat, and stir in seasonings. Cool sauce slightly.

Rinse the eggplant well with cold water; squeeze gently and pat dry. Dredge the eggplant in flour, and sauté in olive oil. In a separate bowl, stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16-inch x 10-inch baking pan, and sprinkle the bottom with a few bread crumbs. Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with bread crumbs and grated cheese. Repeat as many times as you have eggplant to last. Pour the Bechamel-ricotta sauce over the top, and bake at 300 degrees Fahrenheit for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven, and let it stand undisturbed for 20 to 30 minutes; the delay allows the layers to fuse.