Ingredients
White sauce
Method
1.Cut eggplant into 5mm slices. Place eggplant in strainer, sprinkle with salt; stand 30 minutes. Rinse eggplant under cold water; drain on absorbent paper.
2.Preheat grill. Place eggplant slices in single layer on oven trays; brush with half the oil. Grill both sides until browned lightly.
3.Preheat oven to 180°C (160°C fan-forced). Grease 1.5-litre (6-cup) ovenproof dish.
4.Heat remaining oil in large saucepan; cook garlic, onion and mushrooms, stirring, until onion is soft. Add the water; cook, uncovered, until liquid has evaporated. Add undrained tomatoes, paste, cinnamon, sugar and parsley; simmer, uncovered, until thickened slightly. Stir in rice and cheese.
5.Make white sauce: melt butter in medium saucepan. Add cornflour; cook, stirring, until mixture bubbles. Gradually stir in milk and cream until sauce boils and thickens. Remove from heat; stir in cheese and egg yolk.
6.Place one-third of the eggplant slices over base of prepared dish; top with half the rice mixture then half the remaining eggplant, remaining rice mixture and remaining eggplant. Spread white sauce over eggplant; sprinkle with nutmeg.
7.Bake moussaka about 30 minutes or until browned lightly.
Cook ½ cup (100g) white short-grain rice for this recipe.
Note
