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Mushroom Eggplant Moussaka Recipe (Oven Baked with Bechamel Sauce)

Name: Mushroom Eggplant Moussaka Recipe (Oven Baked with Bechamel Sauce)
Prep time: 120 min
Cook time: 130 min
Total time: 250 min
Yield: 12 servings
Ingredients: 2 adet Onion (chopped); 2 yk Olive oil (for the mixture); 2 yk Butter (for the mixture); 2 sb Mushrooms (sliced); 3 adet Tomato (grated or diced); 3 yk Tomato paste; 0.75 sb Dry red wine; 0.5 sb Parsley (finely chopped); 1 tk Cinnamon powder; 1 adet Garlic (crushed); 1 tk Thyme; 2 tk Granulated sugar; 4 sb Milk (for béchamel); 0.5 sb Butter (for béchamel); 6 yk Flour; 0.125 tk Grated nutmeg; 0.25 tk White pepper; 2 yk Olive oil (for greasing the eggplants); 3 adet Eggplant (peeled in various colors, sliced lengthwise); 4 adet Egg; 2 sb Ricotta cheese; 1 sb Parmesan cheese (grated); 2 yk Parmesan cheese (extra for topping)

This moussaka recipe; It combines layers of oven-baked eggplant with a mixture of sautéed onions, mushrooms and tomatoes, with a light mixture of béchamel and cheese on top. If you are wondering how to make moussaka, I have kept the steps short and explained them in an easy-to-follow manner; Cook the filling, prepare the bechamel, fold and bake.

İyi Bir YemekCommunity Writer

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Mushroom Eggplant Moussaka Recipe (Oven Baked with Bechamel Sauce)

Editorial Kitchen Archive

Prep120 min

Cook130 min

DifficultyMedium

ServingsServes 12

Energy-

Ingredients

Scale:12servings

Ingredients

Onion (chopped)

Olive oil (for the mixture)

Butter (for the mixture)

Mushrooms (sliced)

Tomato (grated or diced)

Tomato paste

Dry red wine

Parsley (finely chopped)

Cinnamon powder

Garlic (crushed)

Thyme

Granulated sugar

Milk (for béchamel)

Butter (for béchamel)

Flour

Grated nutmeg

White pepper

Olive oil (for greasing the eggplants)

Eggplant (peeled in various colors, sliced lengthwise)

Egg

Ricotta cheese

Parmesan cheese (grated)

Parmesan cheese (extra for topping)

Step-by-Step Method

9-step method

Prepare the oven and eggplants

Preheat the oven to 190°C. Arrange the eggplant slices on the tray, brush them with olive oil and bake until they soften; Light coloring is enough.

Sauté the vegetable mixture

Heat olive oil and 2 tablespoons of butter in the pot. Add the onion and turn pink, then add the mushrooms and cook until the water is absorbed.

Cook the tomato sauce

Add garlic, tomato paste and tomatoes and mix. Sprinkle with cinnamon, thyme and sugar. If using wine, add it; Boil for a few minutes and let the alcohol evaporate.

Add the final touch to the mixture

When the mixture thickens, add the parsley and remove it from the stove. If the consistency is too thick, you can dilute it with 1-2 tablespoons of water.

Prepare the béchamel sauce

Melt 1/2 cup of butter in a separate pot, add the flour and fry, stirring, until the smell is released. Add the milk slowly, whisking to avoid lumps. Add nutmeg and white pepper and cook until it thickens.

Tie the cheese mixture

Mix ricotta, 1 cup parmesan and eggs in a bowl. Slowly add the warm béchamel and mix; Do not let the bechamel be too hot to prevent the sauce from curdling.

Form the layers

Arrange a row of eggplants in the baking dish. Spread some of the tomato and mushroom mixture on top. Continue layering until the eggplant and mortar are finished.

Add the top sauce and bake

Pour the béchamel-cheese mixture on top and smooth it with a spatula. Sprinkle with the remaining 2 tablespoons of parmesan. Bake until golden brown.

Rest and serve

After removing the tray, let it rest for 15–20 minutes; so the slices come out clearer. You can serve it hot or warm.

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