Ingredients:

• 2 large eggplants, sliced into 1/2 inch rounds
• 1/4 cup olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes, undrained
• 1 can (6 oz) tomato paste
• 1/2 cup water
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/2 cup nutritional yeast
• 1/4 cup olive oil

Instructions:

1. Preheat oven to 375°F.
2. Brush the eggplant slices with olive oil and place them on a baking sheet. Bake for 20-25 minutes or until tender.
3. In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5-7 minutes.
4. Add the diced tomatoes, tomato paste, water, oregano, thyme, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
5. Add the chickpeas and cook for another 5 minutes.
6. In a small bowl, mix together the breadcrumbs, nutritional yeast, and 1/4 cup of olive oil.
7. In a large baking dish, layer the eggplant slices and chickpea-tomato sauce mixture, finishing with a layer of eggplant.
8. Sprinkle the breadcrumb mixture evenly over the top.
9. Bake for 30-35 minutes or until golden brown and bubbly.

Enjoy this delicious and easy-to-make plant-based Greek moussaka!