Ingredients:

• 2 large potatoes, peeled and thinly sliced
• 1 large eggplant, thinly sliced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) diced tomatoes
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil
• 1/2 cup breadcrumbs
• 1/2 cup vegan parmesan cheese
• 2 cups unsweetened almond milk
• 2 tbsp cornstarch
• 1/4 tsp nutmeg
• 1/4 cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F.
2. In a large pan, heat 2 tbsp of olive oil over medium heat. Add onions and garlic and sauté for 3-4 minutes until onions are translucent.
3. Add the diced tomatoes, oregano, salt, and pepper. Cook for another 5-7 minutes until the sauce thickens.
4. Meanwhile, spread the sliced eggplant and potatoes on separate baking sheets. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 25-30 minutes.
5. Remove the roasted vegetables from the oven and set aside. Increase the oven temperature to 400°F.
6. Sprinkle breadcrumbs and vegan parmesan cheese in the bottom of a greased 9×13 inch baking dish.
7. Layer half of the potato and eggplant slices on top of the breadcrumbs.
8. Spoon half of the tomato sauce over the vegetables.
9. Add the remaining potato and eggplant slices and pour the rest of the sauce over the top.
10. Bake the moussaka in the oven for 30 minutes.
11. While the moussaka is baking, prepare the béchamel sauce by whisking together almond milk, cornstarch, nutmeg, salt, and pepper in a saucepan. Bring to a boil stirring constantly until thickened.
12. Remove the moussaka from the oven and pour the béchamel sauce over the top. Sprinkle with chopped parsley.
13. Bake the moussaka for an additional 20-25 minutes until golden brown and bubbly. Let the moussaka cool down for a few minutes before serving.