Moussaka is a dish that is very popular in the Balkan region of Europe, and the Near East, but every country has a different way of preparing it. Some layer the moussaka with eggplants, others fill the moussaka with rice or meat, or both. I, on the other hand, made it my own with potatoes and portabella mushrooms - this is heavenly when you pair it with a glass of Pinot Noir! You can also substitute to make it completely vegan; instead of milk you can use unflavored soy milk, and for the eggs you can use an Egg substitute equivalent to 3 eggs – I use Ener-G substitute = 4 1/2 teaspoons of Ener-G egg replacer plus 6 tbsp. of water.