Cook Time: 1 Hr 30 Min
Ready In: 2-3 Hrs
Recipe Yield: 8 to 10 servings
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
Sauce:
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
Instructions
1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; put aside. Adding more oil if necessary, brown potato slices; put aside. (This step takes the longest; to save time, use a grill if you have one.)
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. Cover and bake in preheated oven for 25 minutes.
6. 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 5 minutes, and stir in beaten egg.
7. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Source: http://allrecipes.com//Recipe/vegetarian-moussaka/Detail.aspx
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