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1
Preheat the oven to 450.
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2
In a large saucepan, heat 2 tablespoons of the olive oil until shimmering.
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3
Add one-fourth of the onions and the garlic and cook over moderately high heat, stirring occasionally, until softened.
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4
Add the tomatoes and their juices, the tomato paste and water and bring to a boil.
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5
Simmer the sauce over moderate heat until reduced to 4 cups, about 20 minutes.
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6
Stir in the basil; season with salt and pepper.
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7
In a large, deep skillet, heat 1/4 cup of the olive oil.
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8
Add the mushrooms, season with salt and pepper and cook over high heat until the mushrooms begin to brown, about 8 minutes.
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9
Add the remaining chopped onions and cook, stirring occasionally, until softened, about 5 minutes longer.
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10
Add the wine and tamari and boil until the liquid has reduced, about 5 minutes.
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11
Add the dill.
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12
Toss the zucchini with the remaining 2 tablespoons of olive oil and season with salt and pepper.
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13
Spread the zucchini on a baking sheet and roast for about 10 minutes, until golden on the bottom and softened.
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14
Lower the oven to 350.
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15
Spread 1/2 cup of the tomato sauce in a 10 1/2-by-14-inch baking dish.
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16
Arrange one-third of the uncooked noodles on the sauce, overlapping them slightly.
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17
Top with another 1/2 cup of sauce, one-third of the mushrooms and half of the zucchini; season with salt and pepper.
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18
Repeat with another 1/2 cup of sauce, another layer of noodles, 1/2 cup of sauce, one-third of the mushrooms and the remaining zucchini; season again.
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19
Top with 1/2 cup of sauce and the remaining noodles, then cover with the remaining sauce and mushrooms.
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20
Press the moussaka down slightly.
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21
In a bowl, whisk the eggs with the feta; pour over the mushrooms.
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22
Season with pepper and sprinkle with the provolone.
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23
Bake the moussaka for about 45 minutes, until the top is golden.
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24
Cover with foil and bake for 25 minutes longer, or until piping hot in the center.
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25
Uncover and let rest for 20 minutes before serving.
