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Vegetarian Moussaka with Lentils and Veggies

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PREP TIME
30 min
COOKING TIME
95 min
TOTAL TIME
155 min
SERVINGS
8 servings
Dinner Greek
Vegetarian Moussaka with Lentils and Veggies
Ingredients
  • 1 eggplant, thinly sliced
  • 1 teaspoon salt, or more as needed
  • 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 white vinegar
  • 1 (14.5 ounce) can whole peeled tomatoes, chopped
  • 1/2 (14.5 ounce) can lentils, drained with liquid reserved
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon dried oregano
  • ground black pepper to taste
  • 1 cup crumbled feta cheese
  • 1 1/4 cups milk
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons butter
  • 1 pinch ground nutmeg
  • ground black pepper to taste
  • 1 large egg, beaten
  • 1/4 cup grated Parmesan cheese
Instructions
1
Begin by sprinkling sliced eggplant with salt, allowing it to sit for 30 minutes. Next, rinse and gently pat dry the eggplant slices with paper towels to remove excess moisture.
2
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). This temperature is crucial for achieving the perfect results in your dish.
3
Heat a generous amount of olive oil in a large skillet over medium-high heat. Cook the eggplant and zucchini slices in hot oil until they are lightly browned, taking about 3 minutes per side. Use a slotted spoon to transfer the vegetables to a paper towel-lined plate, reserving as much oil as possible in the skillet.
4
If necessary, add more oil to the skillet and let it heat up again. Then, cook sliced potato pieces in hot oil until they are browned, taking about 3 to 5 minutes per side. Remove the potatoes with a slotted spoon and place them on the paper towel-lined plate, again reserving oil in the skillet.
5
Sauté chopped onion and garlic in the reserved oil until they are lightly browned, taking about 5 to 7 minutes. Pour in vinegar and bring the mixture to a boil. Reduce the heat to medium-low and let it simmer until the liquid is reduced in volume and thickened. Stir in canned tomatoes, lentils, 1/2 of the juice from the lentils, chopped parsley, and dried oregano. Season with salt and black pepper to taste. Cover the skillet and reduce the heat to medium-low, letting it simmer for 15 minutes.
6
To assemble the dish, layer about 1/3 of the eggplant slices, 1/3 of the zucchini slices, 1/2 of the potato pieces, and 1/2 of the crumbled feta cheese in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over the vegetables, then repeat the layering process, finishing with a layer of eggplant and zucchini slices.
7
Cover the dish and bake it in the preheated oven for 25 minutes. Meanwhile, prepare the sauce by stirring milk, flour, and butter together in a small saucepan over low heat. Whisk constantly until the mixture thickens and becomes smooth. Season with nutmeg and black pepper to taste. Remove from heat, let it cool for 5 minutes, and then stir in beaten egg.
8
Pour the sauce over the vegetables and top with grated Parmesan cheese. Continue baking, uncovered, until the sauce is bubbly and the top is lightly browned, taking about 25 to 30 minutes.