Introduction

Moussaka is a traditional Greek dish made with layers of eggplant, ground meat, and béchamel sauce. However, in this recipe, we’re giving it a vegan twist without sacrificing any of the delicious flavors that this dish is known for.

Ingredients

• 2 large eggplants
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1/2 cup tomato paste
• 1 tbsp dried oregano
• 1 tbsp dried basil
• 1 tbsp smoked paprika
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 cup vegetable broth
• 2 tbsp olive oil
• 2 tbsp flour
• 2 cups almond milk
• Salt and pepper, to taste
• 1/2 cup vegan parmesan cheese, grated
• Chopped fresh parsley, for garnish

Instructions

• Preheat the oven to 375°F. Slice the eggplants into 1/4-inch thick rounds, and brush with olive oil on both sides. Arrange on a baking sheet and bake for 20-25 minutes, or until tender. Remove from the oven and set aside.
• In a large skillet over medium-high heat, sauté the onion and garlic until softened, about 5 minutes. Add in the crushed tomatoes, tomato paste, oregano, basil, paprika, cinnamon, cloves, and vegetable broth. Season with salt and pepper, to taste. Simmer for 20-25 minutes, or until the sauce thickens.
• In a separate saucepan, heat 2 tbsp olive oil over medium heat. Whisk in 2 tbsp flour until smooth. Gradually stir in 2 cups of almond milk, whisking constantly. Bring to a boil and cook until thickened, about 5-7 minutes. Season with salt and pepper, to taste, and stir in 1/2 cup of vegan parmesan cheese.
• Now it’s time to layer! In a large casserole dish, layer the baked eggplant slices followed by a layer of tomato sauce. Repeat until all the eggplant and sauce are used up. Pour the béchamel sauce evenly over the top.
• Bake in the preheated oven for 35-40 minutes, or until the top is golden brown. Remove from the oven and let cool for 10 minutes before serving. Garnish with chopped parsley if desired.