Eggplant Moussaka

Preheat the oven to 400°F. Peel the eggplant and slice into ½ inch thick rounds. Sprinkle each side with a little salt and lay them on paper towels to draw out the moisture. Drain the tofu. Peel 3 cloves garlic. Roughly chop the walnuts. Halve the lemon.

In a food processor, combine the tofu, garlic, smoked paprika, dried oregano, ½ tsp salt, and a pinch of pepper. Blend until smooth, scraping down the sides of the food processor as necessary.

Place a large nonstick skillet over medium-high heat with 2 tbsp olive oil. Once hot, work in batches to add the sliced eggplant. Cook, flipping once, until lightly browned and tender, about 3 to 5 minutes per side.

Lay half of the eggplant on the bottom of an 8x8 baking dish. Add half of the crushed tomatoes, and spread out evenly. Top with walnuts. Layer on the remaining eggplant and then spread out the remaining tomatoes. Top with the tofu béchamel. Cover with foil and bake until bubbly and hot, about 18 to 20 minutes. Uncover, turn oven to broil, and continue to cook until browned on top, about 2 to 4 minutes.

Add the escarole to a large bowl along with the juice from the lemon, 1 tsp olive oil, and a pinch of salt and pepper. Toss the escarole salad well to combine. Pop the naan onto the oven racks to warm for 1 minute.

Allow the eggplant moussaka to sit for a few minutes (we know you’re hungry, but all casseroles should sit for a minute if possible!). Scoop onto large plates and serve with the escarole salad on the side.