Vegan Moussaka with Eggplant and Potatoes

Prepare the vegetables: Slice the eggplant into 1/2-inch thick rounds. Peel and slice the potatoes into 1/4-inch thick rounds. Toss the eggplant and potato slices separately with 1 tbsp of olive oil, salt, and pepper. Arrange in a single layer on baking sheets.

Roast the vegetables: Roast the eggplant at 400°F (200°C) for 20-25 minutes, flipping halfway, until softened and lightly browned. Roast the potatoes at 400°F (200°C) for 25-30 minutes, flipping halfway, until tender and golden.

Prepare the tofu 'ricotta': Crumble the firm tofu into a bowl. Add the nutritional yeast, 1/2 tsp salt, 1/4 tsp black pepper, cinnamon, nutmeg, and chopped parsley. Mix well to combine, breaking up any large chunks to mimic ricotta texture.

Sauté the aromatics: While vegetables roast, finely chop the onion and mince the garlic. Heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and sauté until softened and translucent, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Simmer the tomato sauce: Add the crushed tomatoes to the skillet with the onions and garlic. Stir in 1/2 tsp salt and 1/4 tsp black pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.

Assemble the moussaka: Preheat oven to 375°F (190°C). In a 9x13 inch baking dish, layer half of the roasted potato slices on the bottom. Spread the tofu 'ricotta' evenly over the potatoes. Top with half of the roasted eggplant slices. Spoon half of the tomato sauce over the eggplant. Repeat the layers: remaining potatoes, remaining eggplant, and remaining tomato sauce.

Bake the moussaka: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is lightly browned and bubbly. Let stand for 10 minutes before serving.