Mushroom Moussaka

Serves:  4
Preparation: 30 minutes
Cooking : 35 minutes (+10 minutes standing time)
Calories*: 1050cal total (260cal per serve)

Ingredients
1 Eggplant
1 large Potato
1 Onion
2 cloves of Garlic
500g Mushrooms
1 tin chopped Tomatoes

40g Margarine
1/3 Cup Plain Flour
2 Cups Milk
1 Egg
40g Cheese

Preheat Oven to 220C. Cut eggplant and potato into slices and lay on baking tray. Bake for 20 minutes (or 30-40 if you didn't preheat the oven)

Meanwhile, finely chop ontion and brown in pan. Add crushed garlic and thinly sliced mushrooms. When mushrooms begin to cook add tomato and simmer rapidly for about 8 minutes.

While the mushrooms cook make your bechamel sauce*. Melt margarine in a saucepan over low heat. Add flour and cook for 1 minute. Gradually add in milk stirring slowly and consistently until all milk is added and the mixture is combined and thickened. Add cheese and beaten egg.

All three components are now ready to assemble. Remove eggplant from oven and reduce heat to 180C.

In a greased oven dish spoon 1/3 of mushroom mixture. Layer potatoes then add 1/3 mushroom mixture. Layer eggplant then add remaining mushrooms. Cover with bechamel sauce and bake in oven for 35 minutes. Leave for 10 minutes before serving.

* Note: There are many opinions on how to make a good bechamel. If you get stuck and the mixture is lumpy and not combining you can save it by using an electric hand blender. This may leave the mixture too runny so allow to gently simmer on low heat until thickened, stirring gently and regularly.