CHEESY VEGETABLE MOUSSAKA

Preparation Method :

• Grease shallow ovenproof dish (2.5 litre/10 cup capacity). Cut eggplant into 5mm slices, place slices on wire rack (or in colander), sprinkle with salt, stand 30 minutes.
• Rinse eggplant under cold water; drain on absorbent paper.
• Place slices in single layer on oven trays, grill both sides until lightly browned; drain absorbent paper.
• Heat oil and butter in pan, add potatoes in batches, cook until well browned both sides; drain on absorbent paper.
• Heat extra oil in pan, add garlic and onions, cook, stirring, until onions are soft.
• Add zucchini and carrots, cook, stirring, 5 minutes.
• Stir in undrained crushed tomatoes, mushrooms, paste, wine and sugar, simmer, uncovered, about 20 minutes or until thickened.
• Place half the eggplant over base of prepared dish, top with half the potatoes and half the tomato mixture.
• Repeat with remaining eggplant, potatoes and tomato mixture.
• Top with cheese sauce, sprinkle with cheese.
• Bake in moderately hot oven about 25 minutes or until browned and heated through.

Cheese Sauce:

• Heat butter in pan, add flour stir until bubbling.
• Remove from heat, gradually stir in milk, stir over heat until mixture boils and thickens.
• Remove from heat, stir in cheese, cool 5 minutes. Stir in egg; stir until smooth.