Mushroom Moussaka

Ingredients

• 1 tbsp. olive oil
• 3 medium eggplants (about 3 lbs.), cut lengthwise into 1⁄4″-thick slices
• Kosher salt and freshly ground black pepper, to taste
• 1 cup (2 sticks) plus 3 tbsp. butter
• 2 lb. button mushrooms, thickly sliced
• 2 cloves garlic, finely chopped
• 1⁄4 cup dry red wine
• 1⁄4 cup chopped flat-leaf parsley leaves
• 2 tbsp. finely chopped basil leaves
• 1 tbsp. finely chopped oregano leaves
• 1 tsp. ground cinnamon
• 1 (6-oz.) can tomato paste
• 1 1⁄4 cups grated parmigiano-reggiano
• 3⁄4 cup bread crumbs
• 4 beaten eggs plus 4 egg yolks
• 1⁄2 cup flour
• 2 1⁄2 cups milk

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