Ingredients
½ jar Aurelio Organic Primavera Pasta Sauce
7-8Tbsp olive oil
eggplants
potatoes
3-4 mushrooms, chopped finely
2Tbsp fresh thyme
½ cinnamon stick
2-3Tbsp butter
2-3Tbsp gluten-free flour
400-500ml milk
a pinch of salt and black pepper
½ tsp ground nutmeg
1/3C parmigiano reggiano
egg yolk
Method
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1
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2
Remove the stalks from the eggplants and slice.
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3
Peel and slice the potatoes.
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4
Heat a frying pan on high heat. Drizzle 2-3Tbsp of the oil over the slices of the eggplants and fry them in several batches for 5-7 mins or until they soften.
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5
Add more oil and fry potatoes for 5-7or until they soften.
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6
Heat another frying pan on high heat. Add 1-2Tbsp of oil. Add mushrooms and cook for 1-2 minutes.
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7
Add pasta sauce, thyme and cinnamon stick and cook for 2-3 min.
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8
Melt the butter in a small saucepan, stir in the flour and cook on medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to heat and bring to a simmer for about 3 minutes.
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9
Add salt, black pepper and nutmeg.
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10
Remove from the heat and whisk in the parmesan. Add egg yolk and mix well.
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11
In a baking dish and layer the potatoes first, then add the eggplants.
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12
Pour the mushroom sauce evenly, and top with the béchamel sauce.
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13
Preheat oven at 180C and bake the moussaka for about 35-40 minutes or until its crust turns light golden brown. Serve and enjoy!
