Do I really need to finish this phrase? Who doesn’t know the next line to this awesome song? That and with Glee being on tonight I guess that makes it even easier to finish the sentence. I am one of those Rocky Horror people, I have gone to the midnight showings, I have screamed out the extra lines, and I have dressed in costume. I have also dragged along unsuspecting friends….and that might because there is a slightly evil streak in me. Now this has nothing to do with my recipe for tonight, aside from this being a great filling dinner for anyone looking to have a long night out watching Rocky. This is also an amazingly easy meal that looks very impressive when it comes out of the oven, so a great meal to serve to unsuspecting guests that were expecting a normal moussaka. (look I found a link after all!)
1 eggplant, sliced
3 small butter potatoes, sliced
1 tbsp butter
1 onion, chopped
3 cloves garlic, chopped
1 lb baby bella mushrooms (or regular portabella mushrooms) sliced
1 can chopped tomatoes (or 1 lb fresh tomatoes if you are lucky enough to find them!)
2 tbsp butter
1/3 cup flour
2 cups milk
1/4 cup parm. cheese
1. Preheat oven to 425. Lightly grease a roasting sheet and place the eggplant in a single layer. Season to taste and roast 20minutes. Set aside and turn heat down to 350.
2. Melt the butter in a frying pan over medium heat. Add the onion and garlic, stirring until soft. Increase to medium high and add the mushrooms, cook an additional 3minutes. Add the tomatoes, reduce the heat to medium-low, and simmer gently for 5minutes.
3. Meanwhile melt the remaining butter in a medium saucepan. Add the flour and stir well, until the flour is fully mixed. Cook for three minutes and then slowly add in the milk, stirring as you go. Cook for 10minutes over medium heat until sauce thickens, then add the parm cheese and turn heat to low and cooking for an additional 5minutes.
4. Place a layer of eggplant at the bottom of a large casserole dish, overlapping the edges. Top with half of the mushroom sauce. Cover with the potatoes, again creating a layer with overlapping edges. Spoon on the remaining mushroom sauce, then pour the white sauce over the mushrooms. Cover and bake for 30minutes. Remove lid and then bake for an additional 15minutes, until sauce is bubbling and browning along the edges. Serve!
I had made regular moussaka many years ago, and once attempted to do a vegetarian version using a meat substitute but it just wasn’t a good thing. This time I decided to just switch out the ground veal for mushrooms and it worked AMAZINGLY! This could easily be a great meatless Monday dish because you can’t tell that meat is “missing”, just add some fresh bread and you are set to go!