MUSHROOM AND EGGPLANT MOUSSAKA
Categories Mushroom Potato Bake Sauté Vegetarian Casserole/Gratin Winter
Yield 4-6 people
Number Of Ingredients 15
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.
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GadolYAH's Productions
[email protected]I'm not sure what went wrong, but my moussaka turned out dry and bland. I think I might have overcooked the eggplant.
Ralph Garrett
[email protected]This moussaka is the perfect comfort food. It's hearty, flavorful, and satisfying. I love serving it with a side of Greek yogurt.
Daylen Caswell
[email protected]I'm always looking for new and creative ways to cook eggplant. This moussaka is definitely a winner. I will be making it again and again.
Henry Alamillo
[email protected]This moussaka is a great way to get your kids to eat their vegetables. My kids loved the crispy top layer and the flavorful filling.
kusum Badal
[email protected]I'm a vegetarian and I loved this moussaka! The mushrooms and eggplant are a great substitute for meat.
Padma Lama
[email protected]This recipe is perfect for a weeknight meal. It's easy to make and doesn't require a lot of ingredients.
Azan KhanM
[email protected]I had some trouble finding eggplant at my local grocery store. I ended up using zucchini instead and it turned out great.
Abbas Xstylish
[email protected]The moussaka was a bit too oily for my taste. I would recommend using less olive oil next time.
Haris Zeba
[email protected]This recipe was a bit bland for my taste. I added some extra spices and herbs to give it more flavor.
RAWON official
[email protected]This moussaka was a great way to use up some leftover eggplant and mushrooms. It was easy to make and very flavorful. I will definitely be making this again.
Aryan Lama
[email protected]I'm not usually a fan of eggplant, but this dish changed my mind. The eggplant was cooked perfectly and the flavors were amazing. I will definitely be making this again.
Dengah Makoko
[email protected]This moussaka was a bit more time-consuming to make than I expected, but it was worth it. The end result was a delicious and hearty dish that my whole family enjoyed.
Nilesh Naidu
[email protected]I love how customizable this recipe is. I added some extra vegetables and spices to make it my own. It came out perfect!
MD aktar Hossen
[email protected]This was my first time making moussaka and it turned out great! The instructions were easy to follow and the dish was very flavorful. I will definitely be making this again.
Sajjad Hossain
[email protected]I've made this moussaka recipe several times now and it's always a crowd-pleaser. The eggplant and mushrooms are cooked perfectly and the flavors are amazing. Highly recommend!
Md Eabrame
[email protected]This moussaka was a hit with my family! The combination of mushrooms and eggplant was unique and delicious. I especially loved the crispy top layer.