Low Fat Vegetarian (Almost Vegan) Moussaka Ingredients:

``Meat'' Sauce:
  2 tsp non-hydrogenated margarine or olive oil
  .5 cup cooking red wine
  1 cup finely chopped onion
  1.5 lb vegie ground round, crumbled,
  2 cloves garlic, crushed
  1 tsp dried oregano leaves
  2 tsp dried basil leaves
  1 tsp cinnamon
  1 tsp salt
  dash pepper
  16 oz can of tomato sauce

  2 eggplants (1.25 lb size) washed, not peeled
  canola oil spray

``Cream'' Sauce:
  2 Tbs non-hydrogenated margarine
  2 Tbs flour
  .5 tsp salt
  dash pepper
  2 cups soy milk (plain)
  4 eggs worth of white

  3 Tbs dry bread crumbs or matza meal
  nomimal amounts of parmesan cheese to sprinkle over layers (if you leave this out, the moussaka will be vegan.


``Meat'' Sauce:
In hot margarine or olive oil and a bit of the cooking wine in 3.5 qt dutch oven, saute onion, garlic, and ground round stirring until gold brown for about 10 minutes, add wine as necessary to keep onions and garlic from drying out and burning. Add herbs, spices, tomato sauce; bring to boiling stirring. Reduce heat; simmer uncovered for .5 hour.

Halve eggplant lengthwise; slice crosswise, .25 inch thick. Place slices in bottom of broiler pan. Spray a bit of oil spray. Broil about 4 inches from heat, about 4 minutes per side until golden. Set aside.

``Cream'' Sauce:
Preheat Oven to 350F (175C)

In medium sauce pan, melt margarine. Remove from heat; stir in flour, salt, and pepper, Mix with cooking spoon until blended. Return to medium heat, add milk immediately and gradually. Bring to boiling while stirring continually until mixture is thickened (You have just made the standard cream sauce). Remove from heat. In small bowl, beat egg white with wire whisk. Beat in some hot ``cream'' sauce; return mixture to saucepan; mix well; set aside.

Assemble Casserole:
In bottom of shall 2-quart baking dish (12 x 7.5 x 2 inches), layer half the eggplant slices, overlapping slightly; sprinkle with grated parmesan cheese. Stir bread crumbs into ``meat'' sauce; spoon ``meat'' sauce even over eggplant layer in casserole; then sprinkle more parmesan cheese. Layer rest of eggplant, overlapping as before to cover ``meat'' sauce. Pour cream sauce over all. Sprinkle top with parmesan cheese.

Bake 35-40 minutes or until golden-brown and the top is set. If desired, brown top a little more under the broiler -- 1 minute. Cool slightly to serve. Cut into squares. Makes 12 servings.