I make a great meatless moussaka. In fact, most people - not even vegetarians - have told me they like it better than the usual meat kind. It's much lighter and very flavourful. I'm pretty sure I've posted it here before, but in case not, here's the recipe:
2 medium eggplants
2 tbsp. (30 mL) olive oil
1 cup (250 mL) crumbled feta cheese
2 tbsp. (30 mL) butter
2 tbsp. (30 mL) flour
3/4 cup (175 mL) milk
1 tsp. (5 mL) salt
nutmeg and pepper
1 cups (250 mL) ricotta cheese
2 medium onions, chopped
1 medium zucchini, diced
1/2 medium red or green pepper, diced
2 cloves garlic, chopped
1 tsp. (5 mL) crumbled oregano
1/4 tsp. (1 mL) cinnamon
salt and pepper
2 cups (500 mL) diced tomatoes, fresh or canned
3 tbsp. (45 mL) tomato paste
Without peeling them, slice the eggplants into 1/2-inch (1 cm) thick slices and salt the slices on both sides. Stand them upright (as much as possible) in a colander and allow the liquid to drain for about 30 minutes or so. Rinse with water, and pat dry. In batches, brush the eggplant slices with the olive oil and broil in a single layer on a baking sheet until lightly browned, turning them once. Set aside. (Note: I often use the BBQ and grill the slices instead of broiling in the oven. It's easier – but you can do either.)
Meanwhile, make the custard. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a couple of minutes. Stir in the milk, and cook until smooth and thickened. Remove from heat and stir in the salt, some nutmeg and pepper, the eggs and the ricotta. Set this aside too.
Now, make the tomato sauce. In a skillet, cook the chopped onions zucchini, pepper, and garlic with a little olive oil until softened. Stir in the oregano, cinnamon, salt and pepper and cook for a minute or so. Add the tomatoes and the tomato paste and simmer this together for about 10 minutes, until slightly thickened.
Now put it all together. Spread half the tomato sauce in a deep casserole dish, and top with half of the eggplant. Sprinkle with half of the feta cheese, then spread on the rest of the tomato sauce. Layer on the rest of the eggplant, top this with all of the custard, and sprinkle on the rest of the feta cheese.
Bake at 350o F (180o C) for about 50 minutes to1 hour, until the top is browned and set. Let it stand for about 15 minutes before trying to cut into squares.
Makes 6 to 8 servings.