Vegetable Moussaka

2 medium or 1 large egglant, peeled and cut
    diagonally into 1/4-inch thick slices
4 green onions, thinly sliced
3 garlic cloves, thinly sliced
1 tablespoon unsalted butter
2 medium baking potatoes, thinly sliced
1/2 tablespoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon salt
1 teaspoon garam masala, or to taste
4 ounces goat cheese, crumbled
2 medium tomatoes, sliced 1/4-inch thick
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh parsley
1/4 teaspoon lemon juice

Heat 1/2 tablespoon oil and about 1/8 teaspoon pepper in a large heavy skillet over medium heat and cook the eggplant slices on each side about 3 minutes, periodically pressing on each slice with a spatula. Remove and set aside.

In the same skillet, saute green onions and garlic in 1 tablespoon oil about 2 minutes.

Heat oven to 350 degrees F. Spread the butter inside a 9-inch square baking dish.

Place a layer of the potatoes and sprinkle with half the oregano, half the salt and 1/4 teaspoon pepper. Add half the eggplant and sprinkle with half the garam masala and half the goat cheese.

Top with half the tomato slices. Add the onion-and-garlic mixture. Then repeat the potato, eggplant, cheese and tomato layers. Bake, uncovered, about 45 minutes, or until potatoes are tender.

Meanwhile, combine yogurt, parsley and lemon juice in a small bowl and refrigerate.

Serve the moussaka topped with yogurt sauce.

Serves 4.