Our Big Fat Greek Wedding was a successful, fun Sunrise-style, fund raiser.  Many of our guests enjoyed the buffet and commented favorably about the Vegetable Moussaka.    As a Big Fat "Thank You" to our supporters, I am providing the recipe.  OOMPAH!
Vegetable Moussaka
1 kg potatoes (I used russet)
4 large courgettes (zucchini)
8 medium eggplants

extra virgin olive oil (for brushing the vegetables)
For the Sauce
1kg button mushrooms
2 crushed garlic cloves
1 tin chopped tomatoes
2 onions finely sliced
2 tablespoons chopped parsley
2 bay leaves
½ cup olive oil
For the Béchamel
1 litre fresh milk
250g butter
1 cup all-purpose flour
200g grated parmesan cheese (2/3 for the béchamel and 1/3 to sprinkle on top of the béchamel)

Slice the potatoes, courgettes and eggplants lengthwise into ½cm slices.
Coat the eggplants and  courgettes on both sides with olive oil.  Season with salt and pepper
Bake in 400 degree (f) oven for 12 minutes.
Bring a large pot of salted water to a boil.  Add the potatoes and cook for exactly 5 minutes - no more, or they will be too soft.
The Sauce
Gently fry the onions in a large pan.

Add the crushed garlic and stir for 1 minute.

Add the mushrooms and continue stirring.

Add the tomatoes and bay leaves.

Add the parsley.

Continue heating until all the juice has been absorbed and you have a thick sauce.
In a heavy-bottomed pan gently heat the butter until it melts.

Add the flour and stir continuously, three minutes, until mixture turns golden blond in color.

Add half of the milk and continue to stir with a whisk.

When the mixture starts to thicken, add the rest of the milk whilst stirring continuously.

When it starts to thicken again, lower the temperature to the minimum and add the grated cheese and then turn off.

In a deep oven dish, coated with olive oil, place a layer with half of the potatoes at the bottom.
Add a layer with half the eggplants on top and then a layer with half the courgettes.
Spread the mushroom sauce on top.
Add a layer with the remaining courgettes on top of the sauce.

Add another layer with the remaining eggplants on top and finally a layer with the remaining potatoes.
Add the béchamel on top and sprinkle the remaining cheese over it.
Bake in a pre-heated moderate oven (375 degrees f) for approx. 40 minutes or until it has turned a golden colour on top.