MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Moussaka (Greek Eggplant Casserole)
 Categories: Casseroles, Greek
      Yield: 8 Servings
 
      3 md Eggplants
           Vegetable oil
           Salt

MMMMM-----------------------MUSHROOM SAUCE----------------------------
      2 lb Mushrooms; sliced
           Butter
      2 lg Onions; chopped
      2 cl Garlic; minced
      6 oz Tomato paste
    1/4 c  Fresh parsley; chopped
      1 ds Oregano
      1 ds Basil
    1/2 ts Salt
           Fresh pepper
      1 ds Cinnamon
    1/4 c  Dry red wine
    1/2 c  Bread crumbs
    1/2 c  Parmesan or cheddar; grated
      4    Eggs; beaten

MMMMM------------------------WHITE SAUCE-----------------------------
    1/2 c  Butter; melted
    1/2 c  Flour
  2 1/2 c  Milk; warm
      4    Egg yolks
 
  Preparation time: 2 hours including baking time
  
  Slice eggplants 1/2" thick. Salt lightly and bake on an oiled cookie
  sheet at 350°F for 15 minutes or until tender.
  
  Mushroom sauce:
  
  Sauté mushrooms, onion, and garlic with butter in a saucepan. Add
  tomato paste, parsley, oregano, basil, salt, pepper, cinnamon, and
  dry red wine. Simmer until liquid is absorbed. Add bread crumbs,
  cheese, and eggs. Remove from heat.
  
  White sauce:
  
  Melt butter over low flame. Whisk flour into butter. Keep motion
  constant. Resulting paste is called a roux (pronounced "roo" as in
  kangaroo). Whisk in warm milk. Cook, whisking until thick. Beat in
  egg yolks.
  
  Casserole:
  
  Butter a large casserole dish. Cover the bottom with eggplant slices,
  then half the mushroom sauce. Add remaining eggplant and cover with
  remaining mushroom sauce. Top with white sauce. Sprinkle on bread
  crumbs and extra grated cheese.
  
  Bake in 350°F oven 35 minutes, covered, then 15 minutes, uncovered.
  
  Recipe by Moosewood Cookbook
 
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