VEGETARIAN MOUSSAKA

Steps:

• Place the eggplant slices in a wide, flat dish and salt them generously on both sides. Allow to sit for at least 15 minutes, and as long as half an hour, so the salt can draw the bitterness out of the eggplant. Meanwhile, in a large skillet on medium heat, warm the tomato sauce and add the "beef," oregano, basil, and nutmeg. Cook together for about 10 minutes, allowing the flavors to mingle. Remove from heat and set aside. When the eggplant has sat for long enough, rinse the slices off with cold water. Preheat the oven to 400 degrees. Saute the eggplant slices in olive oil over medium heat until beginning to soften but not yet cooked through, turning once, about 5-7 minutes. Remove from heat and pat off any excess oil with a paper towel. Meanwhile, mix together the ricotta, eggs, and salt and pepper. When ready, lightly grease only the bottom of a 9x13 baking dish and line the bottom with the eggplant slices, allowing the slices to overlap slightly. Spoon the "meat" sauce evenly over the top. Spread the cheese mixture evenly on top, then sprinkle with parmesan cheese. Bake in oven for about 30 minutes, or until the cheese topping is firm and golden. Cool and serve.