Ingredients

3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds

• 1/2 cup (about) olive oil

• 1 large onion, thinly sliced
• 1 cup finely chopped peeled carrots
• 1 cup finely chopped celery
• 4 garlic cloves, minced
• 12 ounces portobello mushrooms, cut into 1/2-inch pieces
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1 28-ounce can crushed tomatoes with added puree
• 1/4 cup chopped fresh Italian parsley
• 1 cup grated Parmesan cheese
• 6 tablespoons (3/4 stick) butter
• 7 tablespoons all purpose flour
• 3 1/2 cups whole milk
• 4 large egg yolks

Description

Although It Would Be Years Before Most Greek Cooking Would Become Familiar To Americans, One Greek Dish, Moussaka, Did Catch On In The Seventies.

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