Name: Vegetable Moussaka
Yield: Makes 8 servings
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

Vegetable MoussakaBrian Leatart

Although it would be years before most Greek cooking would become familiar to Americans, one Greek dish, moussaka, did catch on in the seventies.

Recipe notes