Moussaka

Ingredients:

2 large eggplants, cut into 1/2 inch slices
grapeseed oil
salt
1 small onion, chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1 package imitation ground beef
1 cup tomato sauce
1 large tomato, chopped
1/2 cup vegetable stock
1 teaspoon honey
2 teaspoons oregano
2 tablespoons parsley, chopped (plus more for garnish)
a pinch of cinnamon
a pinch of cayenne pepper
1/4 teaspoon allspice
4 tablespoons butter
5 tablespoons flour
2 cups cashew cream
1/4 teaspoon nutmeg
bay leaf
white pepper
1/2 cup parmesan, pecorino, and/or romano cheeses
1/2 cup panko bread crumbs (optional)

Salt eggplant slices and set aside for 30 minutes to an hour. Blot with paper towel. Toss with oil and salt and bake until golden and cooked through. Set aside.

Saute onion, bell pepper and garlic until onion is softened. Add imitation ground beef, tomatoes, tomato sauce, stock, honey, oregano, cinnamon, cayenne, allspice, and salt. Bring to a simmer and allow liquid to reduce, about 30 minutes. Remove from heat and stir in parsley.

In a saucepan, melt the butter. Stir in flour. Add milk, nutmeg, bay leaf, and white pepper. Bring to a simmer and allow to thicken.

To assemble, spray casserole dish with cooking spray and layer with half the eggplants. Top with tomato filling and a second layer of eggplant. Spread the bechamel over and sprinkle with cheese. Top with panko if desired.

Bake covered 30 minutes at 350 and uncovered for 10 more minutes. Garnish with parsley before serving