Ingredients:

• 3 large ‌eggplants, sliced lengthwise
• 3 tbsp olive oil
• 1 onion, diced
• 1‍ green pepper, diced
• 2 cloves of garlic, minced
• 1⁤ tbsp‍ dried oregano
• 1 can ⁣of diced tomatoes
• 1/2 ⁤cup of uncooked lentils
• 1/2‍ cup of ⁣vegetable stock
• 1/2 cup⁢ of breadcrumbs
• 1/2 cup of nutritional⁣ yeast
• Salt and pepper⁢ to taste

Instructions:

1. Preheat⁣ oven to 375°F.
2. Slice the ⁤eggplant lengthwise and brush each slice lightly with‍ olive oil. Arrange in a⁣ single layer on a‍ baking sheet and bake for 20-25 minutes or until lightly browned. Set ‍aside.
3. In a large skillet, heat 2 tbsp​ of olive oil over medium heat. Add onions and ​peppers and sauté until softened, about 5‍ minutes. Add garlic and oregano and sauté for another minute.
4. Add the can of diced tomatoes, lentils and vegetable​ stock to the skillet and stir to combine. Simmer for ​15-20 minutes or until the lentils are tender.
5. In a separate bowl, mix together breadcrumbs, nutritional yeast, salt and‌ pepper.
6. Place a layer of eggplant slices‍ in the bottom of a 9×13-inch baking ⁤dish. Top with the lentil mixture. Repeat for another⁣ layer of eggplant and lentils. Finally,⁢ sprinkle the breadcrumb mixture evenly over the top of the dish.
7. Bake the‌ moussaka for 30-40 minutes or until‌ the‌ top is golden brown ⁤and crispy.
8. Serve hot and enjoy!