Step 1

Preheat your oven to 425°F. Trim the eggplants and peel them in a zebra stripe pattern, then cut them into half-inch thick quarter moons or 1 inch cubes.

Step 2

Place the chopped eggplants on 9 x 13 inch baking dish, drizzle with olive oil, season with salt, and toss well with your hands to evenly coat them. Spread them out in one layer. Do this in batches if needed. Roast them for about 25 minutes, or until they are tender and golden brown. Set aside and drop the oven temperature to 350°F.

Step 3

While the eggplants are roasting, place a large skillet over medium heat, then add the olive oil, onions, garlic, and a pinch of salt. Let them cook, stirring occasionally, until the onions are soft and translucent, about 5 to 8 minutes.

Step 4

Add the drained chickpeas, tossing for a minute, followed by the diced tomatoes. Let them cook together for another minute.

Step 5

Add the tomato sauce, one cup of water, one teaspoon of salt, fresh cracked black pepper, then stir to combine. Bring the mixture to a simmer, then taste the sauce and adjust seasoning to your liking.

Step 6

Use a spatula to loosen all the roasted eggplants and spread them evenly in the baking dish, then pour all the sauce evenly on top of them. Gently stir to get the sauce in between the eggplants, then place in the 350°F oven for about 20 minutes, or until the sauce is bubbling and thickened a bit.

Step 7

Let the moussaka cool for at least 15 minutes, then garnish with chopped parsley and serve with pita bread or crusty bread.