Vegan Moussaka

Makes 8 servings.
1 medium eggplant
2 medium zucchinis
1/4 cup olive oil
1 large onion, chopped
4 garlic cloves, sliced
28-oz. can crushed peeled tomatoes
1 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 teaspoon sea salt
1/2 teaspoon black pepper
1 large baking potato
1 tablespoon olive oil for drizzling on top
Chopped fresh parsley for garnis

Preheat the oven to 375°F. Cut the eggplant lengthwise into 1/4-inch slices. Salt the slices and let them "sweat" for 10 minutes. You 'sweat' the egg plant by gently salting the eggplant slices and letting them sit in a colander in the sink or on a tray for 30 minutes, then wash the salt off. This pulls out the bitterness.

Cut the zucchini lengthwise into 1/4-inch slices, and set aside. Heat 1/4 cup of the olive oil in a saucepan and sauté the onion and garlic until the onion is transparent and lightly browned.

Add the crushed tomatoes, oregano, cinnamon, allspice, salt, and pepper. Simmer 5 to 10 minutes. Lightly oil the bottom of a 13x9x2-inch baking dish. Peel the potato and cut it lengthwise into 1/4-inch slices. Layer the potato slices in the bottom of a baking dish, and spoon one-third of the tomato sauce over them. Then layer eggplant, one-third of tomato sauce, zucchini slices, and finally the rest of the tomato sauce. Drizzle the top with olive oil.
Cover with a baking dish lid or foil and bake for 1 1/2 hours.

7Remove from the oven and remove the cover. Ladle Vegan Béchamel Sauce over the casserole and put back in the oven to bake for another 20 to 30 minutes, until the top is nicely browned. Let sit a half hour before cutting and serving. Garnish each serving with lots of chopped fresh parsley.