Ingredients include Eggplant (!), Potato, Mushroom, Tomato, Garlic, Onion, Feta cheese, Bay leaves, Rosemary, salt and pepper.
For extra taste, pre-bake all the veges on baking paper-covered tray in a hot oven. Sprinkle generously with finely-chopped Rosemary, spray with olive oil and cook until tender. Add salt and pepper to taste.
Meanwhile, chop Onion (Shallots with green are excellent for flavour), Garlic, Mushrooms and sauté in olive oil with the Bay leaves until tender. This becomes the sauce instead of the usual bechamel or egg-based custard. Add salt and pepper to taste. Leave the Bay in the mix and remove just before serving.
Drain and cube the Feta. Leave the oven on.
Into an oven-proof dish, layer the Eggplant/Potatoes etc with the sauce and Feta. Keep some Feta aside for the top. One small block of Feta won't go very far but it has a strong flavour and not much is needed.
Cook covered or un-covered until everything boils, turn off the oven and leave the dish in the oven to rest. When it has cooled a bit, put it in the 'fridge until needed or serve immediately. A side salad and crusty bread go a treat with this dish. It is also excellent cold and best eaten next day anyway ... it heats up quite well in a microwave.
I'd like to claim authorship of this recipe but cannot - it is a development of earlier vegetarian Moussaka recipes and no doubt will change as the makers play with the ingredients and method. I prefer Olive oil but any oil to taste will do, just spray or paint lightly, just enough to add taste but not soak into everything.
There's quite a bit of extra effort involved in pre-cooking all the veges and the sauce. The taste sensation makes it all worth-while. Try it! Especially if you have your own Rosemary and Bay growing - mmmmm! Drool ;-)