EGGPLANT MOUSSAKA
 
This is a layered casserole with roasted eggplant, brown rice, 
and a cheesy whole wheat bechamel topping. 
This recipe makes one deep dish 9x13 and serves ~8. 
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Ingredients:

1 block tofu (firm or extra firm), sliced into rectangles
2 medium eggplants
Olive oil
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1 & 1/4 cups brown rice (uncooked measure)
2 & 1/2 cups water
1 can chopped peeled tomatoes
optional: 1/2 red bell pepper, roasted, seeded, peeled & diced
1 large onion, chopped and sauteed
1 tablespoon dried parsley
3 cloves garlic, peeled and minced (or crushed)
salt and pepper to taste
1/2 cup nuts (walnut, sunflower, pine)
3/4 cup dried currants
1/4 cup grated parmesan
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3 tablespoons butter
1/2 cup wholewheat flour
1.5 cups warm milk
2 eggs, lightly beaten
Salt and pepper to taste
1/2 cup grated parmesan cheese
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Cook Rice:

Bring rice and water to a boil, then cover and simmer for 
40-50 minutes until water is absorbed.
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Preheat oven to 400 degrees
 
Roast Eggplant:
 
Slice the eggplant about 1/2" thick
Place on roasting pan
Brush with olive oil on both sides
Place in oven for 15-20 minutes
Flip slices and roast for another 15-20 minutes, 
until they are VERY SOFT
 
Reduce oven heat to 350
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Rice Filling:
 
Add to the rice: tomatoes, onion, parsley, garlic, salt, pepper, 
red pepper, nuts, currants, and cheese.
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Béchamel Sauce:
 
Warm milk in microwave for two minutes
Lightly beat eggs in a small cup or bowl
Melt butter in a sauce pan over medium heat
Add whole wheat flour
Whisk until all of the flour is moistened
Gradually add the milk, whisking to break up any lumps
The sauce should be thick, but not solid. Add more milk if needed.
Remove from heat and stir in eggs, salt, pepper and 
1/2 cup parmesan cheese

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Assemble:
 
Place eggplant in un-oiled 9 x 13 pans 
Lay sliced tofu on top of eggplant
Spread the rice mix over the tofu
Spread the béchamel sauce on top
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Bake:
 
Bake uncovered at 350 for 40-45 minutes, until the béchamel 
turns a golden brown
Let sit for 20 minutes before cutting