The succulent casserole is layered with slices of fried eggplant (instead of pasta), a splendid tomato sauce, and a final layer of creamy cooked cheese sauce (a béchamel). This lighter version skips the meat and uses tender chunks of mushrooms. Save this idea when you need a delicious vegetarian no-fail entrée for a special occasion. Smart Recipes, Mediterranean Recipes, Dairy Recipes, Recipes Dairy Mediterranean Veggie Moussaka With Mushroom Sauce Veggie Moussaka With Mushroom Sauce Recipe | RecipeSavants.com PT1H30M Serves 8 Ingredients: 7 Large Eggplants 1 Medium Red Onion 3 Cloves Garlic 4 Cups Fresh Mushrooms 15 Ounces Diced Tomatoes 0.5 Cup Olive Oil 0.25 Cup White Wine 1 Teaspoon Sugar 1 Cinnamon Stick 0.5 Tablespoon Salt & Ground Black Pepper 0.25 Cup Breadcrumbs 1 Cup Feta Cheese 1 Cup Parmesan Cheese 0.25 Cup Flat Leaf Parsley Cut the stalks of all eggplants and then, cut into 2-inch slices. In a large colander, add eggplant slices and sprinkle with salt and black pepper. Keep aside for about 30 minutes to remove excess moisture. Preheat the oven to 400 degrees. Rinse eggplant slices under running cold water and with paper towels, pat them dry. Arrange eggplant slices on 2 parchment paper-lined baking sheets and drizzle with oil. Bake for about 15 minutes or until browned nicely. Remove from oven and keep aside to cool completely. For sauce: In a large pan, heat 1/3 cup of olive oil over medium-high heat and sauté mushrooms until all moisture is evaporated. Add onion and sauté for about 3-5 minutes or until translucent. Add white wine and cook until it evaporates. Stir in tomatoes, sugar, cinnamon stick, salt and black pepper and bring to a boil. Reduce heat to low and simmer for about 15 minutes. Remove from heat and discard the cinnamon stick. Now, set the oven to 375 degrees. Grease a large casserole and sprinkle the bottom with some breadcrumbs. In the bottom of prepared casserole dish, arrange half of eggplant slices and top with the mushroom sauce evenly and with a spatula, smooth the surface. Arrange remaining eggplant slices over sauce and top with feta and Parmesan. Sprinkle with breadcrumbs. Bake for about 30 minutes or until the crust becomes golden brown. Remove from oven and keep aside to cool. Cut into desired sized pieces and serve with the garnishing of parsley.

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