Step 1

Check the video in the post for visual instructions.First, preheat the oven to 390 °F/200 °C and line two baking sheets with parchment paper.

Step 2

Then, slice each eggplant into 4-5 lengthwise slices and the potatoes into ½-inch (1 cm) thick slices.

Step 3

Once sliced, arrange the slices in a single layer across the baking sheets, lightly brush them with olive oil, and sprinkle with salt and pepper.

Step 4

Bake them for 20 minutes or until lightly browned.

Step 5

Meanwhile, peel and chop the onion and mince the garlic while heating a little oil in a large skillet over medium heat.

Step 6

Once hot, sauté the onion and garlic for 4-5 minutes, until translucent.

Step 7

Then add the tomato puree, chopped tomatoes, and all the spices (including salt and pepper to taste). Stir, add the lentils, and let it simmer on low heat for about 5 minutes.

Step 8

Add the plant-based milk to a small saucepan/skillet with the cornstarch, nutritional yeast, salt, and pepper, and whisk well.

Step 9

Then, add the dairy-free butter and bring the mixture to a boil over medium-high heat. Immediately lower to a simmer and stir/whisk constantly until it thickens. Remove it from the heat and set aside.

Step 10

Grease a 9x13-inch (23x33cm) baking dish with vegan butter or oil and arrange half the potato and eggplant slices across the bottom of the dish.

Step 11

Top that with the lentil mixture, followed by the remaining eggplant and potato slices.

Step 12

Pour the bechamel sauce over the top and spread it evenly. Then, optionally, sprinkle some vegan cheese over the top.

Step 13

Transfer the potato eggplant moussaka to the oven to bake for 30 minutes or until golden brown on top with tender eggplant/potato and a bubbling filling. Finally, optionally garnish with herbs, and enjoy!