Oopa Moussaka

Oopa Moussaka


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 tsp. dried oregano

2 tsp. sea salt

1/2 tsp. black pepper

1 large baking potato

1 Tbsp. olive oil for drizzling on top

Chopped fresh parsley for garnish


Vegan Béchamel Sauce

1/2 cup olive oil

1/2 cup unbleached flour

1/8 tsp. nutmeg

2 cups soy milk

1 Tbsp. cornstarch diluted in 1/2 cup water (or substitute 1 Tbsp. kuzu for the cornstarch)

1 1/2 tsp. sea salt


  • 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.
  • 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, salt, and pepper. Simmer 5 to 10 minutes.

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