Meatless Moussaka

Directions

1. 1
   Ligthly grease a 1 1/2 cup straight-sided casserole or charlotte mold; set aside.
2. 2
   Cut stems from eggplants and quarter each lengthwise.
3. 3
   With a sharp knife cut pulp from skin leaving a 1/4 inch thick shell intact.
4. 4
   Chop pulp, place in colander; sprinkle with 1/2 teaspoon salt and toss. Let drain for about 30 minutes.
5. 5
   Fill a Dutch oven about half full of water and heat to boiling.
6. 6
   Drop in skins, reduce heat and simmer, uncovered, for 5 minutes; drain.
7. 7
   When cool enough to handle, use a spoon to gently scrape remaining pulp from skins; discard, set skins aside.
8. 8
   In a large skillet heat oil.
9. 9
   Add mushrooms and onions; saute 5 minutes.
10. 10
    Stir in tomatoes and cinnamon; reduce heat to low.
11. 11
    Squeeze eggplant pulp to remove moisture and add to skillet.
12. 12
    Cook, stirring occasionally, for 10 minutes.
13. 13
    In a small saucepan over medium heat, melt butter.
14. 14
    Stir in flour and cook for 1 minute.
15. 15
    Pour in milk and stir constantly until mixture thickens; add nutmeg.
16. 16
    Stir white sauce, eggs, cheese, bread crumbs and 1/4 teaspoon salt into skillet with eggplant mixture until completely combined.
17. 17
    Remove from heat; set aside.
18. 18
    Preheat oven to 350 degrees.
19. 19
    Line casserole with skins, arranging vertically (skin sides against the mold) along bottom and up sides; overlap edges slightly.
20. 20
    Spoon eggplant mixture into center;fold any overhanging skins on top of filling.
21. 21
    Put casserole in baking pan on oven rack. Fill baking pan with hot water.
22. 22
    Bake 1 1/2 hours.
23. 23
    Remove casserole from oven; let stand 10 minutes; spoon off any drippings.
24. 24
    *Can be made ahead to this point. Cover and refrigerate up to 48 hours. To reheat, put 1 inch of water in a Dutch oven; heat to boiling.Uncover mold and set into water.Heat until water simmers. Cover pan; reduce heat and cook until eggplant is heated through, about 45 minutes.).
25. 25
    Invert onto serving dish; cut into wedges to serve.