Mushroom Eggplant Moussaka Recipe (Baked with Béchamel)

Heat the oven to 190°C / 375°F. Arrange the eggplant slices on a tray, brush with olive oil, and bake until tender and lightly browned.

Warm the olive oil and 2 tbsp butter in a pot. Cook the onions until soft, then add the mushrooms and sauté until their moisture cooks off.

Stir in the garlic, tomato paste, and tomatoes. Add cinnamon, oregano, and sugar. If using wine, pour it in and simmer a few minutes so it reduces.

Once the mixture thickens, fold in the parsley and take it off the heat. If it gets too thick, loosen with a splash of water.

In another saucepan, melt 1/2 cup butter and whisk in the flour; cook briefly. Slowly whisk in the milk to keep it smooth. Season with nutmeg and white pepper, and cook until thickened.

In a bowl, whisk the ricotta, 1 cup parmesan, and eggs. Add the béchamel gradually (warm, not boiling) and stir until combined.

Place a layer of eggplant in a baking dish. Spread some of the mushroom-tomato filling over it. Repeat layers until you run out.

Pour the béchamel-cheese mixture on top and smooth it out. Sprinkle the extra parmesan. Bake until the top is set and nicely golden.

Let the moussaka rest for 15–20 minutes before slicing; it holds together better. Serve warm or slightly cooled.