ingredients:

3 eggplants (or 1 eggplant,
and two zucchini)
2 cups of tvp
2 cups of hot water
2 onions, chopped
1 clove garlic, minced
½ tsp nutmeg
2 TBSP parsley
1 eight oz. can
of tomato sauce
½ cup red wine
olive oil
butter or margarine
Parmesan cheese
salt and pepper to taste

ingredients for
cream sauce (béchamel):

2 cups hot milk
3 TBSP flour
¼ cup butter or margarine
salt and pepper to taste

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.

Mix tvp and water and let sit.

Peel eggplant (and zucchini, if using) and cut lengthwise into ½ inch slices.

Sauté tvp in butter, salt and pepper, onions, and garlic until onions are soft.

Add parsley, tomato sauce, and wine. Simmer for 25 minutes.

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.

Top with cream sauce, and sprinkle with additional cheese.

After moussaka is completely assembled, bake at 350°F for 1 hour.

Cream Sauce (béchamel):

Melt butter in pan.

Add flour and stir until smooth.

Gradually add hot milk, stirring constantly until thickened.

Season with salt and pepper to taste.

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