- 3 1/2 pounds eggplant, unpeeled, cut into 1/2-inch-thick rounds
- 1/2 cup (about) olive oil
- 1 large onion, thinly sliced
- 1 cup finely chopped peeled carrots
- 1 cup finely chopped celery
- 4 garlic cloves, minced
- 12 ounces portobello mushrooms, cut into 1/2-inch pieces
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1 28-ounce can crushed tomatoes with added puree
- 1/4 cup chopped fresh Italian parsley
- 1 cup grated Parmesan cheese
- 6 tablespoons (3/4 stick) butter
- 7 tablespoons all purpose flour
- 3 1/2 cups whole milk
- 4 large egg yolks
directions:
