Zeus & Co. Vegetarian Moussaka

• Moussaka
• 2 large baking potatoes, peeled and cut into 1/4 inch slices
• 1 large eggplant, cut into 1/4 inch slices
• 3 zucchini, cut into 1/4 inch slices
• olive oil
• 1 onion, chopped
• 1 cup cooked garbanzo beans
• 1 (15 ounce) can tomato sauce
• salt & pepper
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1/4 cup breadcrumbs
• 1/3 cup freshly grated parmesan cheese
• Bechamel Sauce
• 1/2 cup all-purpose flour
• 1 cup milk
• 1 pinch cinnamon
• 1 pinch nutmeg
• 1/2 cup butter
• 1/3 cup freshly grated parmesan cheese

1. MOUSSAKA:
2. Brush potato, eggplant and zucchini slices with olive oil and grill until soft.
3. Set aside.
4. Saute onion in 2 tablespoons of olive oil until soft.
5. Stir in garbanzo beans, tomato sauce,salt, pepper, cinnamon and nutmet to taste; and heat through.
6. Preheat oven to 375 degrees F.
7. Grease a 9 by 13-inch baking pan.
8. Layer potatoes in prepared pan and sprinkle with bread crumbs.
9. Spoon on a layer of tomato sauce.
10. Add a layer of eggplant, then a layer of tomato sauce.
11. Add a layer of zucchini slices, then remaining tomato sauce.
12. Spread top with Bechamel Sauce.
13. Sprinkle with Parmesan.
14. Bake until top is firm and lightly browned,.
15. about 1 hour. serve hot.
16. Bechamel Sauce:
17. Mix flour with cinnamon and nutmeg to taste.
18. Melt butter in saucepan.
19. Stir in flour mixture and cook 2 to 3 minutes.
20. Add milk and cook stirring, until thickened.
21. Stir in cheese and keep warm until ready to use.

moussaka, baking potatoes, eggplant, zucchini, olive oil, onion, beans, tomato sauce, salt, cinnamon, nutmeg, breadcrumbs, freshly grated parmesan cheese, bechamel sauce, allpurpose, milk, cinnamon, nutmeg, butter, freshly grated parmesan cheese

Taken from www.food.com/recipe/zeus-co-vegetarian-moussaka-185796 (may not work)