Vegetable Moussaka

Vegetable Moussaka

Vegetable Moussaka


Serves 8

Details
  • Servings:   8
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
Cuisine
  • mediterranean
Ingredients
  • 3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds
  • 1/2 cup (about) olive oil
  • 1 large onion, thinly sliced
  • 1 cup finely chopped peeled carrots
  • 1 cup finely chopped celery
  • 4 garlic cloves, minced
  • 12 ounces portobello mushrooms, cut into 1/2-inch pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1 28-ounce can crushed tomatoes with added puree
  • 1/4 cup chopped fresh Italian parsley
  • 1 cup grated Parmesan cheese
  • 6 tablespoons (3/4 stick) butter
  • 7 tablespoons all purpose flour
  • 3 1/2 cups whole milk
  • 4 large egg yolks
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