Cheesy Vegetable Moussaka

Directions

1. 1
   Heat a medium saucepan over medium-high heat.
2. 2
   Add 1 tablespoon oil to pan; swirl to coat.
3. 3
   Add onion; cook 6 minutes or until onion is tender.
4. 4
   Add garlic; cook 1 minute.
5. 5
   Add 1 cup water, quinoa, tomato paste, salt, pepper, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes.
6. 6
   Remove from heat; stir in basil.
7. 7
   Preheat broiler to high.
8. 8
   Place half of eggplant slices on a foil-lined baking sheet coated with cooking spray; lightly coat both sides of eggplant slices with cooking spray. Broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.
9. 9
   Reduce oven temperature to 35
10. 10
    Heat a large skillet over medium-high heat.
11. 11
    Add remaining 1 tablespoon oil to pan; swirl to coat.
12. 12
    Add mushrooms; cook 8 minutes.
13. 13
    Add wine and soy sauce; simmer 4 minutes.
14. 14
    Remove from heat; stir in dill.
15. 15
    Combine yogurt, feta cheese, eggs, and egg white in a bowl, stirring well with a whisk until smooth.
16. 16
    Spread half of the tomato sauce in bottom of a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Arrange half of eggplant slices over sauce.
17. 17
    Spread mushroom mixture over eggplant; sprinkle with Parmesan cheese. Spoon remaining tomato sauce over cheese; top with remaining eggplant slices. Spoon yogurt mixture evenly over eggplant.
18. 18
    Bake at 350 for 45 minutes or until topping is lightly browned.