My mother used to make this for holidays. It’s a really hearty, meat & potatoes dish. I often make short-cut versions when I don’t want to make each layer separate, by cooking eggplant and the veggie crumbles together with the sauce and garlic, sometimes adding mushrooms.
6 potatoes, sliced thinly and fried until light brown
2 eggplants, peeled, sliced thinly, sprinkled with salt and placed in a colander for 1/2 hour, washed, dried and fried in olive oil separately until softened and light brown
1/2 package of vegan meat crumbles or firm tofu, crumbled
1 large onion, finely chopped
3 cloves garlic finely chopped
1/4 cup parsley finely chopped
Approximately 6 tablespoons tomato paste mixed with 1 cup plus 2 tablespoons water
Salt & pepper to taste
1 teaspoon cinnamon
Sauté onion and garlic in olive oil until light brown. Add the crumbles and keep cooking.
Add the parsley and tomato mixture. Continue to sauté for 1 minutes, and add spices.
In a 9×9 square pan, layer from the bottom as follows: eggplant , potato, crumbles, eggplant, potato, crumbles, and top with eggplant.
If you desire the moussaka to be more moist, you can make more tomato mixture and pour it on top of the layers.
Bake at 350 F for 1/2 hour.