3 small potatoes
2 medium eggplants
1 onion
3 cloves garlic
1 cup shredded carrots
one 28 oz. can of tomatoes
one 8 oz package of mushroom (we used portobellos)
8 oz. feta
olive oil
parsley
oregano
& for the Béchamel Sauce:
5 tbsp butter
8 tbsp flour
4 cups milk
1/2 tsp nutmeg
salt to taste
To prep the eggplant, cut into thin slices, salt them in a colander and let sit 15 minutes or so. Rinse and dry. (This process pulls liquids out of the eggplant that make it taste bitter.) Once it's ready, you can bake, sauté, or grill it- we baked ours in two batches in the oven for about 10 minutes each (at 425). Once the eggplant is prepared, you can set it aside until it is time to assemble the dish.While the eggplant is being prepared, begin sautéing the onion in olive oil in a large pot or pan. Add the carrots and mushrooms and cook until they start to soften. Add the garlic and chopped herbs and sauté a minute or so before adding the tomatoes. Cook this mixture down until it is a thick, chunky sauce.
Meanwhile, slice the potatoes in thin slices, toss them in olive oil, and use them to cover the bottom of a 9x13 baking dish. Bake in the oven until they're soft (about 15 minutes at 425). When the potatoes are done, layer the sauce, feta cheese, and eggplant in the dish like you would a lasagna. (From the bottom up: potatoes, eggplant, feta, tomato sauce, eggplant, feta, sauce. The béchamel sauce will go on the very top.)
For the béchamel sauce: melt the butter in a large pot and make a roux with the flour. Add milk, nutmeg, and salt. Whisk constantly until the sauce thickens and pour over the top of the moussaka and bake until the top begins to turn a golden color. Let sit and cool a little before serving!Hopefully you enjoy this dish as much as we did. Enjoy!
