Vegetarian Skillet Moussaka
Possible Cooking Methods: Stovetop and Oven Slow Cooker 
This moussaka is one of my favorite vegetarian meals and is also a favorite of my vegetarian neighbor, who eagerly received the recipe testing samples. Although I tested this in the pressure cooker, the end result was just not good enough to qualify for a recipe in this book. My recommendation is to use the traditional stovetop and oven or the slow cooker cooking methods for this variation on the Greek classic. While there is no beef or potato in this non-traditional moussaka, it still has the Greek flavors of oregano and cinnamon, and ingredients of eggplant, tomatoes, and feta cheese.
Sauce:
2 tablespoons olive oil
1 large eggplant, cut into 1-inch cubes
1 onion, finely diced
2 carrots, finely diced
2 ribs celery, finely diced
2 cloves garlic, minced
12 ounces crimini or portobello mushrooms, chopped
1 teaspoon dried oregano OR 3 tablespoons chopped fresh oregano leaves
1 teaspoon ground cinnamon
1 teaspoon salt
½ teaspoon crushed red pepper flakes
¼ cup white wine (optional)
1 (28-ounce) can crushed tomatoes
Topping:
3 cups (1½-pounds) ricotta cheese 3 eggs
1½ cups grated Parmesan cheese (about 4 ounces)
1 tablespoon fresh oregano leaves
salt and freshly ground black pepper
½ cup crumbled feta cheese
Stovetop and Oven Directions
Serves:4
Cooking Time:65 minutes
1. Pre-heat the oven to 375°F.
2. Pre-heat a large oven-safe 12-inch sauté pan over medium-high heat. Add the olive oil and sauté the eggplant cubes until nicely browned and starting to become tender. Remove the browned eggplant from the pan and set it aside. Add the onion, carrots and celery to the pan and sauté until tender – about 10 minutes. Add the garlic, mushrooms and dried spices and cook for another 10 minutes. Add the white wine (if using) and crushed tomatoes. Return the eggplant to the pan and cook until the sauce thickens slightly and all the vegetables are tender – about 15 minutes.
3. Combine the ricotta cheese, eggs, Parmesan cheese and oregano in a large bowl. Season with salt and freshly ground black pepper.
4. Remove the sauté pan from the heat and spread or dollop the ricotta mixture on top. Smooth the cheese mixture out as well as you can and sprinkle the crumbled feta cheese on top. Transfer the pan to the oven and bake for 30 minutes or until the top has puffed slightly and is nicely browned.
