Vegetarian Moussaka

Eggplants
Potatoes
Tomatoes
Feta Cheese
Mushrooms, Onion & Garlic (optional)
Tomato-based Pasta Sauce (buy or make)
White Sauce
Grated Tasty Cheese

Cut the Eggplants into 1-2cm slices and degorge if necessary. Fry the Eggplant slices in a non-stick pan with cooking spray, pressing down with a spatula as they cook to soften (or you can use a sandwich-press if you have one). Layer into a baking dish. Put sliced tomatoes, pasta sauce and chunks of Feta cheese between layers of eggplant.

(Optional extra) Saute onions, sliced mushrooms and garlic in a little olive oil and add between eggplant layers.

Peel the potatoes then microwave, steam or boil until they start to soften. Cool a little, then cut into 1cm slices.

Arrange the potato slices over top of a dish filled with eggplant and tomato layers, then pour over white sauce. Top with grated cheese and stick in a hot oven or grill until the cheese starts to brown (all of the contents are pre-cooked, so if they're still warm it should only take a few minutes before it's ready to serve).

Note: This isn't a very traditional way to make Moussaka, but it guarantees that the eggplant will never be spongy and undercooked. Badly cooked Eggplant can really turn people off, but when it's cooked well it's something special. One of my brothers always hated Eggplant, till he tried my Moussaka. Now it's both my brothers' favourite dish.