准备

Make the bottom layer

• Position racks in the upper and lower parts of the oven, and heat the oven to 425°F. Line two large rimmed baking sheets with paper towels. Sprinkle both sides of the eggplant lightly with salt, transfer to the lined baking sheets, and let sit for 30 minutes. Line two rimmed baking sheets with parchment. Pat the eggplant slices dry with paper towels, brush both sides generously with oil, and place on the prepared baking sheets in a single layer. Bake the eggplant for 15 minutes on the lower rack. Flip the eggplant, brush generously with more oil, and continue roasting until the eggplant is soft and lightly brown in spots, 15 to 20 minutes more. Remove from the oven, and set aside to cool.
• 将烤箱温度降低到400°F。用羊皮纸排成一个大的边缘烤盘。将西红柿与醋，牛至1茶匙的大碗中倒入一个大碗中。盐和1/2茶匙。胡椒。将西红柿的皮肤向下放下，并在烤盘上彼此靠近，转移到烤箱的上架上，然后在38至40分钟的地方烤直到柔软和深褐色。略微冷却后，将其转移到搅拌机和泥中，直到光滑，根据需要将碗刮下1至2分钟。调味，用盐和胡椒粉调味，放在一边。

做填充

• 加热1汤匙。用中火在大煎锅中的油，直到闪烁。加入西葫芦，1/2茶匙。盐和1/2茶匙。胡椒粉煮，偶尔搅拌，直到西葫芦在5到6分钟的斑点中变软和棕色。将热量降低至低，加入番茄酱，煮熟，不断搅拌约1分钟。加入葡萄酒，贝叶和肉桂，煮熟，经常搅拌，直到葡萄酒大部分蒸发，混合物变稠，1-1/2至2分钟。转移到一个大碗中；丢弃肉桂棒和贝叶。
• Put the onions and mushrooms in two separate bowls, and toss each with 1-1/2 Tbs. oil, 1 tsp. salt, and 1/2 tsp. pepper. Spread on two separate large rimmed baking sheets in a single layer. Transfer to the oven and roast, stirring occasionally, until the onion is soft and lightly brown in spots, and the mushrooms are mostly dry, about 1 hour (caution: a lot of steam will escape from the oven when you open the door). Remove from the oven to cool completely. When cool, transfer to the bowl with the zucchini mixture, and toss to combine. Set aside. Reduce the oven temperature to 375°F.

制作浇头并组装慕斯卡（Moussaka）

• Bring a large pot of well-salted water to a boil. Add the potatoes and cook until fork-tender, about 15 minutes. Remove from the pot with a slotted spoon, and set aside. Add the carrots to the same pot, and cook until very tender, about 15 minutes. Drain the carrots. Put the potatoes and carrots through a ricer over a large bowl, or alternatively, mash with a potato masher until smooth. Add the garlic, broth, chives, and 2 Tbs. of the oil. Stir with a silicone spatula to combine.
• Position a rack in the center of the oven. Brush a 9×13-inch (3-quart) glass or ceramic dish with 1 Tbs. of the oil. Spread enough of the tomato sauce to coat the bottom of the pan (you may have some left over). Cover the sauce with the eggplant slices, overlapping slightly. Make a second layer with any remaining eggplant. Press down lightly. Spread the filling evenly over the eggplant, pressing down lightly.
• 上面撒上土豆泥 - 果肉混合物，均匀地散布在馅料上。用剩余的1 TB刷刷。油。将盘子放在有框的烤盘上，然后烘烤，直到顶部变成金色，馅料起泡，40至45分钟。从烤箱中取出慕斯卡，静置至少20分钟。撒上切碎的细香葱。