Vegetarian Moussaka

Although Moussaka is traditionally a meat dish, I've found that it's just as good as a vegetarian dish, and lighter too. I recommend serving eggplant dip with pita bread as a side dish.

• 3 eggplants (or 1 eggplant, and two zucchini)
• 2 cups of tvp
• 2 cups of hot water
• 2 onions, chopped
• 1 clove garlic, minced
• 1/2 tsp nutmeg
• 2 TBSP parsley
• 1 eight oz. can of tomato sauce
• 1/2 cup red wine
• olive oil
• butter or margarine
• Parmesan cheese
• salt and pepper to taste

1. Mix tvp and water and let sit.<\li>
2. Peel eggplant (and zucchini, if using) and cut lengthwise into 1/2inch slices.
3. Saute tvp in butter, salt and pepper, onions, and garlic until onions are soft.
4. Add parsley, tomato sauce, and wine. Simmer for 25 minutes.
5. In greased baking pan (9x13x2) layer eggplant then tvp mixture, then sprinkle cheese, then zucchini (or more eggplant if zucchini is not used), then tvp mixture, then cheese. Repeat until all of the ingredients are used.
6. Top with cream sauce, and sprinkle with additional cheese.

Cream Sauce (bechamel):

• 2 cups hot milk
• 3 TBSP flour
• 1/4 cup butter or margarine
• salt and pepper to taste

1. Melt butter in pan.
2. Add flour and stir until smooth.
3. Gradually add hot milk, stirring constantly until thickened.
4. Season with salt and pepper to taste.