Eggplant and potato moussaka. Snuck in some zucchini to the top layer, and chopped mushrooms to the meat. First time making this and I think it turned out pretty well, just a bit watery. Will simmer the meat for longer next time.
Edit for ingredients from top to bottom: Bread crumbs
Bechemel sauce
Sliced potatoes and zucchini (in place of the missing required eggplant)
Meat mix (including onions, mushrooms, tomatoes, red wine)
Layer of sliced eggplant
I’ve found that salting them helps as well. Also the mushrooms might give out a lot of water if used instead of meat, especially for a dish that is already hard to keep dry