Zeus & Co. Vegetarian Moussaka - cooking recipe

Ingredients

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

Preparation

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