I have family coming; one of them is vegetarian; I am thinking of serving moussaka, with a main meat moussaka and a satellite vegetarian moussaka. When I make moussaka the bottom layer is eggplant, the middle layer is ground meat, and the top layer is bechamel sauce. Problem is, the distinctive flavor goes in the meat, the onion, cinnamon, lemon juice, tomato sauce etc. I've never made vegetarian moussaka, so I need suggestions as to a) whether there is something I can put in place of the meat (slices of potato?) and b) how do I work in the flavor (put lemon juice, onion, and cinnamon with the eggplant). Or?