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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cover 2 baking sheets with paper towels. Sprinkle both sides of eggplant rounds with salt. Arrange eggplant in single layer atop towels. Let stand 30 minutes. | 2. Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425°F Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350°F. | 3. Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Sauté until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Sauté until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper. | 4. Lightly oil 13x9x2-inch glass baking dish. Arrange half of eggplant rounds in single layer in dish. Spoon half of tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese. | 5. Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. Cover; chill.). | 6. Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes (or about 55 minutes for refrigerated moussaka). Cool 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	3 1/2		unpeeled cut	-	-	-	-
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	1		sliced	60.0	14.01	1.65	0.15
carrot	1	cup	chopped peeled	52.48	12.2624	1.1904	0.3072
celery	1	cup	chopped	16.16	2.9997	0.6969	0.1717
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
portabella mushroom	12	ounces	cut	74.8427	13.1655	7.1781	1.1907
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
cinnamon	1/2	teaspoon	ground	-	-	-	-
tomato puree	1	can	crushed	312.36	73.8156	13.562999999999999	1.7262
italian parsley	1/4	cup	chopped	-	-	-	-
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
butter	6	tablespoons		513.0	23.570999999999998	16.029	43.2
purpose flour	7	tablespoons		-	-	-	-
milk	3 1/2	cups		520.94	40.8212	26.901	27.9258
egg yolk	4			218.96	2.4412	10.7848	18.0472

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.