Vegetarian Moussaka

Vegetarian Moussaka

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    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

  • ½

    (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

  • tablespoons butter

  • 2

    tablespoons all-purpose flour

  • cups milk

  • black pepper to taste

  • 1

    pinch ground nutmeg

  • 1

    egg, beaten

  • ¼

    cup grated Parmesan cheese

Directions

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 brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain. 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. 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. 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. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.


Nutrition

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