Moussaka is a traditional layered Greek casserole filled with tender eggplant, a hearty tomato sauce, a creamy béchamel, fresh herbs, and ground lamb or ground beef.   A mainstay on my list of favorite Greek dishes, I was thrilled to see a lightened-up, vegetarian version of the classic in a recent issue of Cooking Light magazine.  Healthy quinoa and sliced mushrooms sub in for the ground meat and replacing the rich béchamel is a tasty mixture of Greek yogurt, feta cheese and eggs to hold it all together.  Still present is a lovely tomato sauce, fresh herbs and of course the eggplant slices; along with an irresistible flavor combination.

(To view this recipe, click on the following link: http://www.myrecipes.com/recipe/cheesy-vegetable-moussaka-50400000133663/)

Tagged: basil, casserole, diced tomatoes, dill, eggplant, feta cheese, Greek, Greek cuisine, Greek yogurt, layered casserole, mushrooms, quinoa, vegetarian, vegetarian moussaka, white wine