Moussaka

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cups (150 g) sliced mushrooms
• 1/2 cup (57 g) coarsely chopped walnuts (see Notes)
• 1 tablespoon gluten-free soy sauce
• 3 Roma tomatoes, diced
• 1 (15-ounce 425-g) can cannellini beans, drained and rinsed
• 1-2 cinnamon sticks
• 4 cloves garlic, minced
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup (10 g) chopped fresh parsley
• 1/2 teaspoon ground cinnamon
• For the Sauce:
• 1/2 cup (119 mL) vegetable oil
• 1/2 cup (79 g) rice flour
• 4 cups (948 mL) unsweetened almond milk
• 2 tablespoons nutritional yeast flakes
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground nutmeg
• Dash freshly ground black pepper
• 2 medium eggplants, sliced into 1/2-inch- (13-mm-) thick circles
• 11/2 teaspoons sea salt
• 1 cup (237 mL) almond milk
• 1 cup (158 g) rice flour
• 1/4 cup (40 g) cornmeal
• 1 tablespoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons (45 mL) extra virgin olive oil, for brushing
• 2-3 tablespoons nutritional yeast flakes, for sprinkling

1. To make the Filling:
2. In a large skillet over medium heat, warm the oil.
3. Add the onion and saute for 7 minutes, until almost translucent.
4. Add the mushrooms, walnuts, and soy sauce to the skillet.
5. Stir and saute for 5 to 7 minutes, until the onion is translucent and the mushrooms begin to cook down.
6. Add the tomatoes, beans, cinnamon sticks, garlic, salt, and black pepper to the skillet, stir, and cook for 10 minutes.
7. Add the fresh parsley and ground cinnamon to the skillet.
8. Stir.
9. Remove from the heat, cover, and set aside.
10. To make the Sauce:
11. In a large skillet over medium heat, warm the oil.
12. Once the oil is hot, whisk in the flour.
13. Cook for 2 to 3 minutes, until you can smell the flour cooking.
14. Slowly add the almond milk and nutritional yeast to the skillet, stirring constantly to prevent lumps.
15. Reduce the heat to medium-low and cook for 10 minutes, until the sauce reaches a thick, gravy-like consistency.
16. Add the salt, nutmeg, and black pepper to the skillet.
17. Stir well.
18. Remove from the heat, cover, and set aside.
19. To make the Eggplant Layers:
20. In a large mixing bowl, place the eggplant slices.
21. Cover with water.
22. Add the salt and soak for 30 minutes.
23. Preheat the oven to 350F (180C).
24. Line a baking sheet with parchment paper.
25. Drain and rinse the eggplant slices.
26. Place them on a plate lined with paper towels and pat dry.
27. In a medium shallow bowl, place the almond milk.
28. In another medium shallow bowl, mix together the flour, cornmeal, oregano, and black pepper.
29. Dip each eggplant slice in the almond milk, and then in the flour mixture.
30. Place the slices on the prepared baking sheet.
31. Bake for 35 minutes, until golden brown, flipping halfway through the baking time and brushing well with the oil to help them brown.
32. Remove from the oven and set aside to cool slightly.
33. When they are cool enough to handle, place 1/2 of the eggplant slices in the bottom of a 9 x 13-inch (5 x 5-cm) glass baking dish.
34. Remove the cinnamon sticks from the Filling and spread the Filling evenly over the first eggplant layer.
35. Top with the remaining eggplant slices and pour the Sauce over the top.
36. Sprinkle the top of casserole lightly with the nutritional yeast and bake for 30 to 45 minutes, until bubbly.
37. Remove from the oven.
38. Let stand 5 minutes.
39. Serve.

olive oil, onion, mushrooms, walnuts, soy sauce, tomatoes, cannellini beans, cinnamon, garlic, salt, freshly ground black pepper, parsley, ground cinnamon, vegetable oil, rice flour, nutritional yeast, salt, ground nutmeg, freshly ground black pepper, eggplants, salt, almond milk, rice flour, cornmeal, oregano, freshly ground black pepper, extra virgin olive oil, nutritional yeast

Taken from www.cookstr.com/recipes/moussaka-3 (may not work)