4 large aubergines
4 eggs, beaten
200g ricotta cheese
150g bread crumbs, dry
200g parmesan cheese, grated
2 large onions
2 tablespoons olive oil
2 tablespoons butter
350g mushrooms, sliced
3 tablespoons tomato puree
3 tomatoes, peeled and pureed
200ml red wine
150g parsley, chopped
1 tablespoons cinnamon
1 tablespoons garlic, finely chopped
1 tablespoons oregano
1 tablespoons sugar
2 pints milk
8 tablespoons plain flour
1/8 tablespoons nutmeg
1/4 tablespoons white pepper
Saute diced onions in a little oil and butter, over moderate heat, until they are soft and lightly colored (about 8 minutes).
Add mushrooms and saute.
Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally.
Most of the liquid should be evaporated, and the mixture quite thick.
Remove frying pan from heat and let it cool completely.
Peel aubergines and slice vertically no more than 15mm think.
Sprinkle lightly with salt and let sit for 30 minutes.
To 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 medium sized saucepan over very low heat until foamy, being careful not to brown.
Slowly add four tablespoons plain flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown.
Add the milk slowly and whisk.
When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly.
Rinse aubergines well with cold water; squeeze gently and pat dry.
Dredge the Aubergine in a little plain flour and saute in olive oil.
Place sauce back on the heat and stir ricotta cheese in until it is smooth and creamy.
Stir in beaten eggs until thoroughly incorporated.
Lightly grease a medium sized oven dish and sprinkle the bottom with a few bread crumbs.
Place a layer of Aubergine in the dish, following with a layer of tomato mixture.
Sprinkle with bread crumbs and grated cheese.
Repeat as many times as you have Aubergine to last.
Pour the Bechamel-ricotta sauce over the top and bake at 300 degrees F. for one hour, or until a golden-brown crust has formed on top.
Remove moussaka from oven and let it stand undisturbed 20minutes
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