Aubergine Mushroom Moussaka Recipe

• 3 Tbsp. Extra virgin olive oil
• 2 med Aubergines, cut into 1/2-inch slices Salt and pepper
• 2 Tbsp. Unsalted butter
• 1 lb White mushrooms, sliced
• 1 med Onion, minced
• 2 x Cloves garlic, finely minced
• 1/3 c. Tomato paste
• 3 Tbsp. Minced parsley
• 1/2 tsp Dry oregano
• 1/2 tsp Dry basil Salt and pepper
• 1 dsh Cinnamon
• 1/4 c. Dry red wine
• 1/4 c. Bread crumbs
• 3/4 c. Grated Parmesan
• 2 x Large eggs, lightly beaten
• 1/4 c. Unsalted butter
• 1/4 c. Flour
• 1 1/4 c. Hot lowfat milk
• 1/2 tsp Nutmeg
• 2 x Egg yolks

Directions