Before reading the Veganomicon, I'd never even heard of moussaka. But for some reason, the Eggplant Potato Moussaka with Pine Nut Cream kept calling, "make me! make me!" I'm pretty sure it was the idea of Pine Nut Cream that had me at hello.
Warning: You're about to see an ugly photo of a delicious dish. There's really no way to make this dish pretty. But trust me, it's freakin' delicious.
See? Ugly. But really tasty. It reminds me of lasagna with roasted, sliced veggie layers replacing the lasagna noodles.
In a casserole dish, you layer eggplant, potato, and zucchini slices (I used half zucchini/half summer squash because I had some squash that needed to be cooked). A cinnamon-spiked tomato sauce goes between a couple layers, followed by homemade whole wheat breadcrumbs (the Vcon calls for white bread crumbs, but I think that's crazy).
Finally, the layers are topped with a succulent, velvet-y pine nut cream made from silk tofu, pine nuts, garlic, and some other stuff. It's a little like tofu ricotta but way better. In fact, I might make the pine nut cream to use in a vegan lasagna dish sometime.
In case you're wondering, Wikipedia says the traditional Greek version consists of red meat or lamb (icky-poo!), eggplant, tomatoes, and a white sauce. I'd trade potatoes and squash for red meat any day!