Vegan Lentil Moussaka - Half Cup Habit

Ingredients

• 3 medium-large eggplant (sliced in ½ inch thick rounds)
• 4 tbsp coconut (or olive oil; divided)
• salt (sea)
• pepper (black; freshly ground)
• 1 cup lentils, French (dried; soaked overnight in purified water with a splash of apple cider vinegar)
• 4 medium potatoes (Yukon gold; peeled and quartered)
• 2 tbsp olive oil (or ghee; plus more for brushing the mashed potato layer)
• 1 large onion (yellow; chopped)
• 2 medium carrot (sliced)
• 2 stalks celery (sliced (optional))
• pinch red pepper flakes
• 1 tsp thyme (fresh or dried)
• 1 tsp oregano
• 1 tsp marjoram ((optional))
• 3 cloves garlic (sliced)
• 1 lb mushrooms (baby bella or crimini; sliced)
• 1 28 oz box or can tomatoes (crushed)
• 1 tbsp tomato paste
• 1/2 tbsp paprika (smoked)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg (ground)
• handful pine nuts (toasted)
• fresh herbs (parsley and dill; chopped, for garnish)