Vegetarian eggplant Moussaka

We try to eat alot of veggies around here so I am constantly looking for ways to convert recipes into vegetarian versions. Here is one I came up with for Moussaka.

First, prepare one medium  eggplant by slicing 1 inch rounds, salt on both sides and set them on a rack over the sink. This draws out some of the bitterness. Start the sauce.

Tomato sauce:
olive oil
 1 cup chopped mushrooms
1 cup chopped zucchini
1/3 cup chopped onion
1 clove minced garlic
1/2 red wine
1 can tomato sauce
1/4 tsp cinnamon
1 tsp oregano
1 bay leaf
pinch of sugar
salt and pepper
Saute mushrooms until the water is completely released and mushrooms are browned. Remove from pan. Add olive oil to pan and saute the rest of the veggies. Add the mushrooms, and the rest of the ingredients and simmer for about 20 minutes.

Rinse the salt off of the eggplant, lightly coat with flour and fry in olive oil till nicely browned. Drain on paper towel.

 Spray a deep casserole dish with olive oil (like Pam). Layer eggplant slices, then tomato sauce, repeat until eggplant and sauce are used. Now make the sauce for the top:

6 tbls butter
scant 1/3 cup flour
2 1/2 cups of milk
1 beaten egg
 about 1/2 cup grated Parmesan cheese

Melt butter in sauce pan. Wisk in the flour, then slowly add the milk, wisking constantly until thickened. Salt and pepper to taste. Cool slightly and wisk in egg. Pour sauce over the layered eggplant and sprinkle with cheese. Bake at 350* for about 1 hour, until browned and bubbly. Serve with crusty bread.

After my husband and I ate, my son and his friend came over to borrow a tool and finished of the rest of Moussaka! They absolutely loved it and wanted the recipe. I really love eggplant and this is a good way to use it. Hope you try this and enjoy!!