Vegetarian Moussaka Recipe

Directions:

1. Preheat oven to 400. Spread cubed eggplant onto a baking sheet coated with cooking spray, give the tops a spritz and salt lightly. Bake until slightly golden and softened, turning once, about 8-10 minutes. Set aside.
2. Meanwhile, heat olive oil in a sauce pan or deep skillet. Add diced onion and cook until slightly softened and translucent. Add cinnamon, nutmeg, chili powder and a dash of salt. Allow to cook for a moment to release the flavors of the spices. Add chopped tomatoes and raisins. (Depending how much juice there is in the tomatoes you might also add some water.) Simmer for 10-15 minutes until blended and raisins have plumped. Add Quorn and simmer for an additional 10 minutes to reduce slightly.
3. Preheat oven to 350. In a baking dish layer tomato mixture, eggplant, and crumbled feta as you would lasagna; ending with the feta. Cover with tin foil or glass lid and bake for 25 minutes. Remove lid and cook an additional 10-15 to brown topping slightly.