• Preheat oven to 350 F. Line a baking sheet with parchment paper. Place the eggplant slices, drizzle 2 tbsp olive oil all over. Season with salt and fresh ground pepper. Bake in the oven for 15 min or so, until eggplant has a slight golden color. Don’t overbake! When ready, remove from oven and let them cool.
• In a frying pan add 2-3 tbsp light olive oil. In high heat fry the potato slices for approximately 1-2 min, both sides. Remove slices and place in a paper towel to absorb extra oil.
• Remove the light olive oil from the frying pan, wipe excess with a paper towel. Add 2 tbsp extra virgin olive oil. In medium heat, add the onions. season with a pinch of salt. After 2-3 min add the garlic. Stir well. Add the tomato paste. Season with another pinch of salt, fresh ground pepper and 1-2 pinch of dry oregano. Stir well. Add 1-2 pinches of chili flakes.Stir well.
• Add the plant based meat. Break it to small pieces, just like you would do with ground beef. Mix everything well. Add the wine. Allow the wine to evaporate a little for 2-3 min. Remove from heat and set aside.

Assemble the eggplant and potatoes.

• Add a layer of potatoes slices to the bottom of the baking pan. Season potato slices with salt and pepper.
• Add a layer of eggplant. Sprinkle some grated parmesan cheese al over. Repeat a layer of potatoes. Season with salt and pepper. Add another layer of eggplant slices. Sprinkle a generous amount of grated parmesan.
• Add your “meat” on top of the eggplant. Spread evenly.
• Add a generous amount of grated parmesan. Set aside.

Make the béchamel.

• Place a medium sauce pan on medium to low heat. Add the butter. 
• When butter is melted add ⅓ of the flour. Stir well with a whisk. Add ⅓ of the milk. Keep whisking. Add more flour. Keep whisking. Add more milk. Repeat alternating between flour and milk.
• Season with salt and pepper. Grate a good amount of nutmeg. Keep whisking. You might need to add a little more flour or milk to reach the correct consistency. The béchamel should be smooth and velvety but thick enough to remain distinct atop the ragù in the moussaka.
• Turn the heat off. Add a generous amount of grated parmesan cheese. Stir well with the whisk. Adjust salt and pepper to taste.

Final steps

• Pour the béchamel on top of the "meat". Spread evenly.
• Grate a good amount of parmesan cheese on top, sprinkle some chili flakes and fresh ground pepper.
• Bake in a 350 F oven for 45 min to 1 hour or until top is a nice golden color.
• Let moussaka sit for 15 min before serving. Enjoy!