Ingredients:

• 1 eggplant, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can of diced tomatoes
• 1 can of chickpeas
• 1 tbsp of tomato paste
• 1 tsp of dried oregano
• 1 tsp of dried basil
• 1 tsp of ground cinnamon
• 1/2 tsp of salt
• 1/4 tsp of black pepper
• 1 cup of vegetable broth
• 1/4 cup of olive oil
• Bechamel Sauce:
• 2 tbsp of vegan butter
• 3 tbsp of all-purpose flour
• 2 cups of unsweetened soy milk
• 1 tsp of sea salt
• 1/4 tsp of ground nutmeg
• 1/2 cup of nutritional yeast
• 1/4 cup of breadcrumbs

Instructions:

1. Preheat oven to 375°F. Grease a 9×13 inch baking dish with olive oil.
2. Prepare the vegetables: Slice the eggplant, zucchini, and yellow squash into 1/4-inch thick rounds. Salt the eggplant slices and let them sit for 15 minutes. Then, rinse them well and pat them dry with a paper towel.
3. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic and cook until the onion is translucent, about 3 minutes.
4. Add the sliced vegetables, canned tomatoes, tomato paste, chickpeas, oregano, basil, cinnamon, salt, and black pepper. Cook until the vegetables are tender, about 15 -20 minutes. Then, add the vegetable broth and simmer for another 5 minutes.
5. Meanwhile, make the béchamel sauce. In a medium saucepan, melt the vegan butter. Add the flour and whisk to combine, until it forms a paste. Continue to whisk for 1-2 minutes to cook the flour. Gradually add the soy milk, whisking constantly until smooth. Cook the sauce over medium heat for 5-7 minutes until it thickens. Stir in the sea salt, ground nutmeg, nutritional yeast, and breadcrumbs. Cook for an additional 2-3 minutes, until the breadcrumbs have absorbed any excess liquid.
6. Spoon half of the vegetable mixture into the prepared baking dish. Place a layer of eggplant slices on top, followed by another layer of vegetables. Repeat until all of the vegetables have been used, finishing with a layer of eggplant on top. Pour the béchamel sauce over the top of the eggplant and spread it out evenly with a spatula.
7. Bake for 45 minutes, or until the top is golden brown and bubbling. Let the moussaka cool for 10-15 minutes before serving.