Vegetarian Moussaka a la Grecque

Rehydrate the TVP in enough veggie broth to cover. Let stand 3 hours. Preheat the oven to 400 F. Peel the eggplant. Cut it into five of six half-inch thick slices. Sprinkle with salt and pepper to taste. Heat half the oil and cook the eggplant slices, a few at a time, turning to brown the slices on both sides. Remove and drain on paper towels. Add more oil as necessary to prevent burning. Set aside. Melt 2 tbsp. of the butter in a heavy skillet and add the onion. Cook, stirring, until wilted. Add the garlic and TVP and cook, stirring, for about 10 minutes. Add the cinnamon and salt and pepper to taste, and stir. Add the tomatoes, and tomato paste, and stir, then add the wine and parsley and and let simmer until most of the wine is evaporated. Melt 3 tbsp. of butter in a saucepan and add the flour and salt and pepper to taste, stirring with a wire whisk. When blended and smooth, add the milk, stirring rapidly with the whisk. Cook, stirring often, about 5 minutes. Beat the eggs with a whisk and add the nutmeg and ricotta. Beat to blend well. Add the cheese mixture to the white sauce. Beat well without cooking. Butter a rectangular baking dish (a dish that measures about 12 by 9 by 2 1/2 " is ideal) with the remaining tbsp. butter. Add a layer of eggplant slices and spoon the TVP sauce over. Smooth it on top. Sprinkle with half the Parmesan. Add the cheese sauce and smooth it over. Sprinkle with remaining Parmesan. Place the dish in oven and bake 30 minutes. Yield : 6+ servings