Moussaka and more Teese

So, I have been trying to use up the huge block of Teese for a while and I finally finished it. Last night was a pretty fast simple dinner.... because the moussaka was frozen from when i had made it a while ago. I am not the one to like frozen foods, but this actually worked out well and the flavors stood out really well.

Assembled Teese, WW Bread rubbed with olive oil and a garlic clove, sliced vine tomatoes, and fresh basil from the garden.( Tomatoes aren't quite ready yet...cannot wait though)
Beautifully melted Teese on the simply delicious Crostini Margherita .
Here is the finished plate.

Moussaka recipe.

2 large eggplants, sliced lengthwise 1/2 in thick
3-4 Large zucchini , sliced lengthwise 1/2 in thick
2 lbs yukon gold potatoes, boiled, mashed with 2 tbsp EB and 2 tbsp unsweetened soymilk
1 onion, large, chopped
prepared basic tomato sauce: tomatoes, olive oil, basil, oregano, salt and pepper
1-2 cups diced seitan, or crumbled veggie burger, or any of that ground soy meat
2-3 cloves minced garlic
cinnamon
allspice
oregano
salt and pepper
bechamel sauce: roux of EB and flour in equal parts, unsweetened soymilk whisked into cooked roux, fresh nutmeg at the end
Vegan mozzarella

Method:
Roast zucchini and eggplant in 425 degree oven with olive oil salt and pepper for about 20 minutes or until soft but not mushy.
Meanwhile, add seitan onion and garlic to saute pan. Cook for 10 minutes or so, add tomato sauce to moisten but not too much. About 1- 1+1/2 cups. Cinnamon, allspice salt and pepper and oregano.
Once ready, layer the moussaka with seitan sauce first then roasted veg then mashed potatoes then more seitan sauce. Repeat and end with potatoes. Top last potato layer with bechamel, cheese, and vegan Parmesan. Put into preheated 350 degree oven for about 30 mins. Once done let cool for about 5-10 mins then cut and enjoy.