1.5 kg brinjal, unpeeled and cut into 1/2-inch thick rounds
1/2 cup olive oil
1 large onion thinly sliced
1 cup chopped carrots
4 minced garlic cloves
300g chopped mushrooms
1 tsp oregano
1/2 tsp ground cinnamon
750 grams tomato puree
1 cup grated Parmesan cheese
6 tbsp butter
7 tbsp maida
3 1/2 cups milk
4 large egg yolks
Sprinkle salt on brinjal and set aside for 30 minutes. Preheat oven to 230°C. Pat brinjal dry. Oil some baking sheets.
Brush brinjal rounds with 1/4 cup oil. Arrange in single layer on baking sheets. Bake for 10 minutes.
Turn brinjal and continue baking until tender, about 15 minutes longer. Cool.
Reduce oven temperature to 180°C.
Meanwhile, heat 1/4 cup oil in pan.
Add onion, carrots. Sauté until onion is tender. Mix in garlic, mushrooms.
Sauté until juices evaporate, about 10 minutes.
Mix in oregano and cinnamon. Add tomatoes.
Cook until mixture is thick, about 10 minutes. Season with salt and pepper.
Lightly oil glass baking dish.
Arrange half of the brinjal rounds in a single layer. Spoon half of the tomato mixture evenly over eggplant. Sprinkle with 2 tablespoons cheese. Repeat layering with remaining eggplant, tomato mixture and 2 tablespoons cheese.
Melt butter in a saucepan over medium heat. Whisk in flour (maida). Stir for 2 minutes. Gradually whisk in milk. Simmer until it thickens, stirring constantly, for about five minutes.
Add in 1/2 cup cheese. Add salt and pepper.
Whisk egg yolks in large bowl and blend. Gradually whisk into sauce. Pour sauce over vegetables in the baking dish. Sprinkle 1/4 cup cheese over sauce.
Bake moussaka until heated through and sauce is golden brown on top, about 45 minutes. Cool for 15 minutes and serve.