Are you looking for a comforting and flavorful vegetarian dish to add to your recipe repertoire? Look no further than this Roasted Mushroom and Eggplant Moussaka! This Greek-inspired casserole is a delicious and hearty option for those looking to incorporate more meatless meals into their diet. In this post, we will explore the key ingredients and steps to make this savory dish, as well as provide tips for customization and serving suggestions. Get ready to impress your family and friends with this mouthwatering recipe!
Ingredients:
- 2 large eggplants
- 1 lb mushrooms, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1/4 cup olive oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
Instructions:
- Preheat the oven to 400°F.
- Cut the eggplants into 1/4 inch slices and sprinkle with salt. Let them sit for 15 minutes to draw out the bitterness, then rinse and pat dry.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant slices and cook until browned on both sides. Remove from the skillet and set aside.
- In the same skillet, add the remaining olive oil and sauté the onions until translucent. Add the garlic and mushrooms, and cook until the mushrooms are browned.
- Stir in the diced tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for 10 minutes.
- In a separate saucepan, melt butter over medium heat. Whisk in the flour to create a roux. Gradually whisk in the milk until the sauce thickens.
- Remove the saucepan from heat and stir in the Parmesan cheese until melted.
- Layer the eggplant slices in a baking dish, followed by the mushroom mixture. Pour the cheese sauce over the top.
- Sprinkle breadcrumbs over the moussaka and bake in the preheated oven for 30 minutes, or until the top is golden brown.
- Let the moussaka cool for 10 minutes before serving. Enjoy!