Vegetarian Moussaka
Sprinkle eggplant slices with salt and set aside for 30 minutes.Rinse and pat dry.Preheat oven to 375 degrees F (190 degrees C).Heat oil in a large skillet over medium-high heat. Lightly browneggplant and zucchini slices on both sides; drain. Adding more oil ifnecessary, brown potato slices; drain.Saute onion and garlic until lightly browned. Pour in vinegar andreduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oreganoand parsley. Cover, reduce heat to medium-low, and simmer 15minutes.In a 9×13 inch casserole dish layer eggplant, zucchini, potatoes,onions and feta. Pour tomato mixture over vegetables; repeatlayering, finishing with a layer of eggplant and zucchini.Cover and bake in preheated oven for 25 minutes.Meanwhile, in a small saucepan combine butter, flour and milk.Bring to a slow boil, whisking constantly until thick and smooth.Season with pepper and add nutmeg. Remove from heat, cool for 5minutes, and stir in beaten egg.Pour sauce over vegetables and sprinkle with Parmesan cheese.Bake, uncovered, for another 25 to 30 minutes.
Ingredients
- 1 eggplant, thinly sliced
- 1 tablespoon olive oil
- 1 large zucchini, thinly sliced
- 2 potatoes, thinly sliced
- 1 onion, sliced
- 1 clove garlic, chopped
- 1 tablespoon white vinegar
- 1 (14.5 ounce) can whole peeled tomatoes, chopped
- 1/2 (14.5 ounce) can lentils, drained, juice reserved
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley salt and pepper to taste
- 1 cup crumbled feta cheese
- 1 1/2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups milk black pepper to taste
- 1 pinch ground nutmeg
- 1 egg, beaten
- 1/4 cup grated Parmesan cheese