This Moussaka is a fave of mine. I made a bunch of this for my customers so you may want to cut back on the recipe.
For the sauce:
1 Package of Bob's TVP
1 cup water
1/4 cup Braggs Liquid Aminos
2 Cans Tomato Sauce
1 small can Tomato Paste
4 Cloves Garlic
1/2 tsp. Cinnamon
1/8 tsp Allspice
1/2 tsp Ground Cloves or 3-4 Whole Cloves
2-3 Bay Leaves
Soak the TVP in the Braggs and the water for 30 minutes. Chop the onion and put it in a saute pan with about an inch of water in it. Add the garlic, the spices and the TVP and cook it for about 10 minutes, turning it often. Add the tomato sauce and the the paste and let it reduce for about 30 minutes and set it aside.
Eggplant and Potato:
I usually partially peel my eggplant. I leave little strips of skin for decoration. Slice the eggplant and the potato into 1/2 inch slices. Put the potato in water to keep it from turning brown and put the eggplant on a salted clean towel and then add more salt and another towel on top of that and then cover the whole thing with something flat like a cutting board. You can also put some junk on it to weigh it down. I use my blender or cans. It doesn't matter. Leave them for an hour.
Meanwhile boil those potatoes until they are just done. Douse them with cold water to cool them down then set aside.
Make a roux of non-hydrogenated fake butter and whole wheat pastry flour.
1/2 cup fake butter
1/2 cup flour.
Cook this for 5 minutes on a medium to low flame.
Very slowly add Soy milk. Add a little, let it heat up and then stir it around. Repeat until you've used around 2 1/2 cups of milk.
1/4 cup lemon juice
pepper to taste
Once everything is cooled you can assemble the casserole:
Layer the sauce down first, then the eggplant, then the potatoes, then the bechamel. Sprinkle with Paprika and bake at 350 until hot and bubbly.