Hope you enjoy this one.:-)
 
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: VEGAN MOUSSAKA
 Categories: Main dish
      Yield: 1 Servings
 
      2 lg Aubergines/eggplants,
           -sliced lengthwise
      2 md Courgettes/zucchini
    1/2 c  Soya mince/TVP
      1 tb Vecon/vegetable stock
           -
    1/2 c  Olive oil (or less, but it
           -won't taste the same)
           -some olive oil for frying
           -
           -
      3 tb Vegan cheese
      3 tb Pine kernels/nuts
      3 md Potatoes, sliced
      3 c  White sauce (vegan
           -unhydrogenated marg/soya
           -milk/white flour)
      1 cn Tomatoes
      1 lg Onion
      3    Cloves garlic
 
  Salt and let  stand the aubergines for 2 hours.  Rinse well and fry
  in some olive oil. Boil the potatoes for a couple of minutes and then
  fry in some olive oil till tender.
  
  Fry onions in the olive oil and add the garlic and courgettes. Add
  the soya mince which  should have previously been rehydrated with
  some olive oil and some vegetable stock.  Add the tomatoes and
  finally add the pine kernels and the cheese.  You may like to add
  some herbs here, though this wasn't done traditionally.
  
  In a glass  baking dish make layers of aubergines, tomato/mince sauce
  and the potatoes  mixed with the white sauce. Make sure the top layer
  is a potato/white sauce mix.
  
  Bake in the oven for about 25 minutes at about 300 degrees F.
  
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.03
 
      Title: MOUSSAKA (EGGPLANT & MEAT WITH CUSTARD)
 Categories: Greek, Ground beef, Pork/ham, Cheese/eggs, Beef
      Yield: 6 Servings
 
      4    Eggplants, large
      1    Salt
      1    Flour for coating
    1/2 c  Oil, vegetable
           MEAT SAUCE
      2 tb Butter
      1    Onion, finely chopped
  1 1/2 lb Beef, ground chuck
    1/2 lb Pork, lean ground
      1 tb Salt
    1/2 ts Pepper
    1/4 ts Nutmeg
      2 tb Parsley, chopped
      3 tb Tomato sauce
      1 c  Wine, dry red
    1/2 c  Water, boiling
      2    Eggs
      1 c  Cheese, grated *
      2    Toast, dry slices, grated
           CREAM SAUCE
    1/4 c  Butter
      2 tb Flour
    1/4 c  Milk, cold
  2 3/4 c  Milk, warm
      1 c  Cream, half and half
      3    Eggs, whole
      3    Eggs, yolks only
      1 ts Salt
    1/2 ts Nutmeg, grated
    1/3 c  Cheese, grated *
           TOPPING
    1/3 c  Cheese, grated *
 
  * Cheese, Kefalotyri cheese is prefered, but if it is unavailable,
  Parmesan or Romano may be substituted.
  
  Peel eggplant and cut into 1/4 inch slices.  Salt both sides heavily,
  let sit for 30 minutes.  Pour cold water over eggplant and let sit
  for 10 minutes more. Squeeze the water out and blot dry with paper
  towels. The natural bitterness will be gone. Coat the pieces with
  flour. Heat the begetable oil in a skillet and fry eggplant until
  golden brown. Drain on paper towels.
  
  Saute the onion in butter, add the ground meat, and brown well. Add
  salt, pepper, nutmeg, parsley, tomato sauce, wine and boiling water.
  Cover and cook until the sauce thickens. Beat the eggs and add. Add
  cheese and half the grated toast and mix well.
  
  Grease a 12x10x3-inch baking pan.  Spread remaining half of toast
  crumbs over bottom.  Arrange half the eggplant over crumbs. Cover
  with meat sauce, then sprinkle 2 Tb of cheese from topping over it.
  Cover this with the remaining eggplant.
  
  To make the cream sauce, melt butter in a saucepan. Make a paste of
  the flour and cold milk and add the flour paste, warm milk and cream
  to the pan.  Blend until smooth and simmer about 15 minutes. Remove
  from flame and add beaten eggs while stirring the sauce vigorously.
  Stir in the salt, nutmeg, and 1/3 cup cheese. Pour over the eggplant
  dish. Sprinkle top with remaining chese.  Bake at 375 degrees for 45
  minutes. Let the dish stand for 20 minutes before serving.
 
MMMMM
... Sincerely yours Gigi
--- GEcho/386/JAM/V.34+
---------------