Instructions

1. Preheat the oven to 375°F.
2. Lay the eggplant slices on a lightly oiled baking sheet and drizzle with olive oil. Roast for 20-25 minutes, or until tender. Remove from the oven and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté for 3-4 minutes, or until translucent.
4. Add the dried oregano, smoked paprika, cinnamon, black pepper, and sea salt and sauté for another 1-2 minutes.
5. Add the tomato paste and stir to combine. Cook for 1-2 minutes, or until the paste starts to darken in color.
6. Add the vegetable broth and chickpeas and bring to a simmer. Simmer for 10 minutes, or until the sauce thickens.
7. Add the diced tomatoes and parsley and simmer for another 5 minutes.
8. Spread a layer of roasted eggplant slices in a 9×13 inch baking dish. Add a layer of the chickpea-tomato sauce on top of the eggplant slices. Repeat until all the eggplant and sauce is used up.
9. Cover the baking dish with foil and bake for 30-40 minutes, or until the moussaka is heated through.
10. Remove the foil and bake for another 10-15 minutes, or until the top is golden brown.
11. Serve hot and enjoy!