Ingredients:

• 1 large eggplant, sliced
• 1 large zucchini, sliced
• 1/2 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 cup diced tomatoes
• 1 cup vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 cup vegan butter
• 1/4 cup all purpose flour
• 2 cups unsweetened soy milk
• 1/4 cup nutritional yeast
• Salt and pepper to taste
• 1/2 cup breadcrumbs

Instructions:

1. Preheat the oven to 375°F.
2. Lightly brush the eggplant and zucchini slices with olive oil and place on a baking sheet. Bake for 20 minutes or until tender.
3. Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and garlic to the skillet and sauté until translucent.
4. Add the diced tomatoes, vegetable broth, oregano, basil, cinnamon, and nutmeg to the skillet. Simmer for 15-20 minutes, stirring occasionally.
5. In a separate saucepan, melt the vegan butter over medium heat. Whisk in the all purpose flour and cook for 2-3 minutes, until the mixture turns golden brown.
6. Slowly whisk in the unsweetened soy milk and nutritional yeast. Simmer for 5-7 minutes, stirring frequently, until the mixture thickens.
7. Season the tomato sauce with salt and pepper to taste.
8. In a 9×13 inch baking dish, layer the eggplant and zucchini slices on the bottom. Pour the tomato sauce over the vegetable layer. Top with the creamy sauce and sprinkle with breadcrumbs.
9. Bake for 35-40 minutes, until the top is golden brown and the moussaka is heated through.
10. Let cool for 10 minutes before serving.