MEATLESS MOUSSAKA

Meatless Moussaka image

This comes from an article I clipped from a magazine years ago "Greek Gourmet Dinner Party". I first served it for a dinner party in 1981. This is a Greek favorite, molded to provide a dramatic accompaniment to Rolled Leg of Lamb with Walnut Stuffing. It can be made up to two days before you want to serve it.

Provided by Leslie in Texas

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 eggplants (about 1 1/4 lbs. each)
salt
1/4 cup olive oil
1 1/2 cups fresh mushrooms, thinly sliced
1 cup onion, chopped
1 (16 ounce) can whole tomatoes, drained and chopped
1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/4 teaspoon nutmeg
2 eggs, slightly beaten
2/3 cup parmesan cheese, grated
1/2 cup fresh breadcrumb

Steps:

Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
Cut stems from eggplants and quarter each lengthwise.
With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
Fill a Dutch oven about half full of water and heat to boiling.
Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
In a large skillet heat oil.
Add mushrooms and onions; saute 5 minutes.
Stir in tomatoes and cinnamon; reduce heat to low.
Squeeze eggplant pulp to remove moisture and add to skillet.
Cook, stirring occasionally, for 10 minutes.
In a small saucepan over medium heat, melt butter.
Stir in flour and cook for 1 minute.
Pour in milk and stir constantly until mixture thickens; add nutmeg.
Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
Remove from heat; set aside.
Preheat oven to 350 degrees.
Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
Put casserole in baking pan on oven rack. Fill baking pan with hot water.
Bake 1 1/2 hours.
Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
*Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
Invert onto serving dish; cut into wedges to serve.