This dish can be made ahead of time and cooked when needed. Leftovers are great, I sometimes make it a 1/3 bigger so I do have some leftover for the next day!
- 1 large eggplant
- olive oil
- 100 g feta cheese(garlic & cumin flavour works well)
- 125 g cottage cheese
- freshly grated parmesan cheese
- 1 tablespoon olive oil
- 1 large onion, chopped
- 250 g button mushrooms, sliced
- 2 medium courgettes, sliced
- 1 large pepper ( I use 1/2 red & 1/2 green), seeded & chopped
- 410g can chopped tomatoes ( Moroccan flavour works well)
- 1/2 cup red wine
- 1 tablespoon freshly chopped parsley
- salt and pepper to taste
- * keep the veggies reasonably chunky*
- White Sauce
- 60 g butter
- 1/4 cup plain flour
- 1 teaspoon mustard powder
- 2 cups milk
- 1 egg, beaten
- freshly grated nutmeg
- salt & pepper to taste
Slice the eggplant into thin slices (approx 2 mm wide.
Lightly brush both sides of eggplant with oil and fan grill carefully until lightly golden. Set aside.
Heat 1 tablespoon olive oil in a large frying pan and saute the onion until soft. Add the remaining ingredients, and simmer for approx 20 minutes, until the sauce thickens. Set aside.
melt the butter in a small saucepan, add the flour and mustard and mix over a med heat for 1 minute, slowly add the milk mixing continuously until the sauce boils and thickens. Remove from the heat and mix in the beaten egg and grated nutmeg , salt& pepper. Set aside.
Combine the feta and cottage cheese in a small bowl.
Grease a 20 cm x 30cm shallow dish, add 1/3 of the eggplant in a single layer to the base of the dish, then top with 1/2 of the veggie sauce. Add another 1/3 of the eggplant in a single layer, and then spread the feta mixture over. Top with the remaining veggie sauce, and the remaining eggplant. pour over the white sauce and sprinkle with the grated Parmesan cheese.
Preheat an oven to 180oC, and cook the Moussaka for approx 45 minutes, or until top is golden