Reduce the oven heat to 180˚C/350˚F/Gas mark 4-5
Place a layer of eggplant into a rectangular oven dish followed by a layer of the filling.
Repeat this process until you have several layers.
Leaving a couple of inches at the top, pour on the béchamel sauce so that the top of the moussaka is completely covered.
Add a thick layer of melting vegan cheese.
Cover with foil and bake in the oven for 25 minutes.
Remove from the oven, take off the foil, sprinkle over the parmesan and place back in the oven, uncovered, for a further 15 minutes until the top is slightly browned.