Tomato sauce:
2 large onions
2 Tbsp. olive oil
2 Tbsp. butter
2 cups minced mushrooms
3 tomatoes, peeled and pur�ed
3 Tbsp. tomato paste
3/4 cup dry red wine
1/2 cup chopped parsley
1 tsp. cinnamon
1 Tbsp. finely chopped garlic
1 Tbsp. oregano
1 tsp. sugar
Bechamel sauce:
4 cups milk
1/2 cup butter
6 Tbsp. flour
1/8 tsp. nutmeg
1/4 tsp. white pepper
Casserole:
olive oil
3 lb. eggplant
4 eggs, beaten
2 cups ricotta cheese
1 cup dry bread crumbs
2 cups grated Parmesan cheese
Tomato sauce:
Peel and mince onions. Saut� onions in 2 Tbsp. oil and 2 Tbsp. butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and saut�. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar.
Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evaporated, and the mixture quite thick. Remove skillet from heat and let it cool completely.
Start seasoning the eggplants: peel eggplants and slice vertically, 1/8 to 1/4" thick. Sprinkle lightly with salt and let sit for 30 minutes.
Bechamel Sauce:
Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside.
Melt one cube butter in 3 qt. saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 Tbsp. flour, stirring constantly until smooth - 3-4 minutes, and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly.
Eggplant:
Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saut� each in olive oil until it is brown on both sides.
Assembly:
Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated.
Remove and discard any excess oil that has risen to the top of the tomato mixture. Lightly grease a 16 x 10 x 3" baking pan, and sprinkle the bottom with a few breadcrumbs.
Place a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last.
Pour the Bechamel-ricotta sauce over the top and bake at for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undisturbed 20-30 minutes; the delay allows the layers to fuse. Yield: 12 servings.
Chef's Notes:
The Bechamel-egg-ricotta mixture will overflow all but the largest professional size food processors. Use a mixer or blend by hand.
This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna baking dish.