pound eggplant unpeeled, and
cut into 1/2"-thick rounds
Salt as needed
cup olive oil - (about)
1 lrg onion thinly sliced
1 cup finely-chopped peeled carrots
1 cup finely-chopped celery
4 garlic cloves minced
12 ounces portobello mushrooms cut ½" pieces
1 teaspoon dried oregano
teaspoon ground cinnamon
1 can crushed tomatoes with added puree (28 oz)
cup chopped fresh Italian parsley
Salt to taste
Freshly-ground black pepper to taste
1 cup grated Parmesan cheese
7 tablespoons all-purpose flour
cup whole milk
4 lrgs egg yolks
Position first rack in bottom third of oven and second rack in top third of oven and preheat to 425 degrees. Remove eggplant and paper towels from baking sheets. Pat eggplant dry. Oil same baking sheets. Brush both sides of eggplant rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake 10 minutes. Turn eggplant and rotate pans in oven. Continue baking until tender, about 15 minutes longer. Cool. Reduce oven temperature to 350 degrees.
Meanwhile, heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onion, carrots and celery. Saute until onion is very tender, about 12 minutes. Mix in garlic, then mushrooms. Saute until juices evaporate, about 10 minutes. Mix in oregano and cinnamon. Add tomatoes and parsley. Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
Melt butter in heavy medium saucepan over medium heat. Whisk in flour. Stir 2 minutes. Gradually whisk in milk. Simmer until sauce thickens, stirring constantly, about 5 minutes. Whisk in 1/2 cup cheese. Season with salt and pepper. Whisk yolks in large bowl to blend. Gradually whisk in hot sauce. Pour sauce over vegetables in dish. Sprinkle 1/4 cup cheese over sauce. (Can be made 1 day ahead. C
Comments: Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.