← Replies in Plant-Based Summer Moussaka Recipe

I was going to say Zucchini and mushrooms or maybe okra, but mostly because the recipe already has potatoes. But unfortunately both the texture and flavor of cooked eggplant is almost impossible to replicate.

It really is! And I love cooking with eggplant. Makes me so sad to find out after that I'm allergic... Thank you for the suggestion!

I would also suggest zucchini even though I agree about the flavor and texture of eggplant. Zucchini holds up well to layering in dishes and is tasty in its own right. ☺️

Maybe slice some portobello caps to that thickness?

Ooooo! Good idea!

I finally tried it last night! Just potatoes and zucchini, but it was amazing!!!