Layered Eggplant and Potato Moussaka with Creamy Pine Nut Topping

1. Preheat Oven to 400°F

Preheat your oven to 400°F, ensuring it reaches the temperature by the time you begin roasting the vegetables.

2. Prepare Vegetables

Wash and trim the eggplant and zucchini, then slice them into rounds about 1/4 inch thick. Scrub and peel the potatoes before slicing them similarly. Lay the eggplant slices on a shallow pan, sprinkle them with salt, and let them sit for about 20 minutes to draw out any bitterness. Afterward, rinse and pat them dry with a paper towel.

3. Roast Vegetables

Arrange the eggplant, zucchini, and potato slices on baking sheets. Drizzle them with 1/4 cup of olive oil and a sprinkle of salt, tossing them lightly to ensure they are evenly coated. Roast the zucchini and eggplant for about 15 minutes, and the potatoes for 20 to 22 minutes, until tender and golden.

4. Prepare Tomato Sauce

While the vegetables roast, heat the remaining 1/4 cup olive oil in a saucepan over medium heat. Add the minced garlic and sliced shallots, cooking until the shallots are translucent. Pour in the vegetable broth or red wine to deglaze the pan, stirring to release any flavorful bits stuck to the bottom. Add the crushed tomatoes, oregano, cinnamon, and the bay leaf. Let the sauce simmer for about 12 to 14 minutes, then remove the bay leaf and adjust the salt to your taste.

5. Prepare Pine Nut Cream

For the pine nut cream, blend the pine nuts with lemon juice, tofu, garlic, arrowroot powder, nutmeg, salt, and a pinch of white pepper until smooth and creamy. This will serve as the luscious topping for your moussaka.

6. Assemble Moussaka

To assemble, lightly oil a 9x13-inch baking pan. Spread a thin layer of the tomato sauce at the bottom. Create layers with the roasted eggplant, potatoes, and zucchini, adding a bit of sauce between each layer. Once all the vegetables are layered, sprinkle the top with bread crumbs. Spread the pine nut cream evenly over the top, smoothing it out with a spatula. If desired, garnish with additional pine nuts.

7. Bake Moussaka

Bake the moussaka in your preheated oven for 35 to 40 minutes, until the top is lightly browned and the flavors are well-melded. Allow the dish to cool for about 10 minutes before serving, ensuring the layers set nicely.