Vegetarian Moussaka

Ingredients

• Servings: 8
• 1 eggplant, thinly sliced
• 1 tablespoon olive oil, or more as needed
• 1 large zucchini, thinly sliced
• 2 potatoes, thinly sliced
• 1 onion, sliced
• 1 clove garlic, chopped
• 1 tablespoon vinegar
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1/2 (14.5 ounce) can lentils, drained with liquid reserved
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 cup crumbled feta cheese
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• ground black pepper to taste
• 1 pinch ground nutmeg
• 1 egg, beaten
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ready Time: 2 hrs


• 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. rinse and pat eggplant dry. cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
• adding more oil to skillet as needed and let it get hot. cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
• saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. cover, reduce heat to medium-low, and simmer 15 minutes.
• layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
• cover and bake in preheated oven for 25 minutes.
• stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. season with pepper and nutmeg; stir. remove from heat, cool for 5 minutes, and stir in beaten egg.
• pour sauce over vegetables and sprinkle with parmesan cheese. bake, uncovered, for another 25 to 30 minutes.