Instructions: I have adapeted this recipe from 1,000 Low-Fat Vegetarian Recipes by Sue Spliter. The recipes in this book are not very low fat by my standards but there are some ideas.

Note this recipe is huge. I use a very large pan. Suggest you cut it in half for a 9inch x 13 inch pan.

Put potatoes, onions and mushrooms in a non-stick wok with a little water

(about 1/4 cup) simmer until potatoes almost done. Add tomato, salt, zuccini, pepper, barley, cinnamon, oregano, thyme and garlic. Cook an additional 5 mintues.

Put eggplant in bottom of dish. spoon over the potato-mushroom mixture. Top with white sauce topping and sprinkle with nutmeg. Bake at 350 degrees until lightly brown on top (about 45 min) Cool 5 to 10 minutes before cutting.

White Sauce Topping: Heat 2 cups of the milk to almost bolilig. Stir the flour into the remaining cup of milk. Pour into the hot milk stirring constantly and cook until a thick sauce forms. Stir part of the hot sauce into the egg substitute mixture then stir that mixture into the rest of the hot sauce. Add salt and pepper to taste.

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