Vegetarian Moussaka

• 2 (8 oz. packages) portabella mushrooms, diced
• 5-6 russet potatoes, medium-sized
• 1 carrot, cleaned and sliced crosswise
• 2 onions, medium-sized, diced
• 4 cloves of garlic, minced
• 4 fresh tomatoes, diced
• 1/2 teaspoon dried basil
• 1/4 teaspoon garlic salt
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• salt and pepper to taste
• 1 cup milk
• 3 eggs

1. Boil and peel the potatoes - cut into 1/4 inch slices, crosswise.
2. In a non-stick pan throw in the mushrooms, carrots, garlic, onions, tomatoes, basil, and garlic salt - toss with EVOO and stir. Set the pan over medium-low heat for 5 minutes.
3. In the meantime, in a deep baking dish, arrange the potato slices one next to another and cover the bottom.
4. Bring over the mushroom filling and lay it over the potatoes evenly. Cover with another layer of potato slices.
5. In a medium bowl, whisk together the milk and the eggs and pour the mixture over the potatoes, evenly.
6. Put the baking dish in a 375 degree preheated oven for 45 minutes to an hour. Allow it to cool for about 10 to 15 minutes before serving.

portabella mushrooms, potatoes, carrot, onions, garlic, tomatoes, basil, garlic salt, olive oil, salt, milk, eggs

Taken from food52.com/recipes/7798-vegetarian-moussaka (may not work)