Vegetarian Moussaka

2 Tbsp extra virgin olive oil, separated
2 onions, chopped
4 cups mushrooms, sliced
2 T tomato paste
28 oz crushed tomatoes
4 cloves garlic, minced
1 bay leaf
1 tsp dried oregano
1/2 tsp cinnamon or 1 cinnamon stick
1 tsp dried parsley
2 eggplants
kosher salt
cracked black pepper

Sauce:
1 T butter, unsalted
3 T flour
2 c milk (used 2% for nutritional info)

1 cup mozzarella (whole milk for nutritional info)

Slice eggplant length wise 1/4 of an inch thick, sprinkle with salt to help draw out moisture; this will also help the eggplant cook quicker. Set aside

Filling:
Heat a tablespoon of oil in a large skillet and saute the onions. Add a pinch of salt to help the onions release their moisture, season with some cracked black pepper. Add in the mushrooms and cook for 3 minutes, then add in the garlic and cook for another 2 minutes. Stir in tomato paste.

Put in the crushed tomatoes, bay leaf, oregano, parsley,and cinnamon. Cover and cook for 10 minutes over low heat. If the sauce gets a little dry add a little water with the crushed tomato can in means of rinsing the can out.

Sauce:
Melt 1 tablespoon of better with the other tablespoon of olive oil in a saucepan. Sprinkle in the flour, stirring constantly to make a smooth mixture. Then gradually pour in the milk, stirring continuously. Cook for 3 minutes or until the sauce thickens.


Rinse off the slices of eggplant and pat dry.

Put a layer of eggplant over the bottom of a casserole dish and top with mushroom and tomato mixture. Be sure to remove the bay leaf and cinnamon stick if using.
Repeat until all the ingredients are used up.

Spoon the white sauce (béchamel) on top of the eggplant stacks. Cover and bake for 30 minutes.

Remove the lid and sprinkle with cheese. Brown for 5-10 minutes.



Serving Size: Makes 4-6 servings, nutrional info is for 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.