Moussaka

Ingredients

• 1 eggplant, thinly sliced
• 1 tbsp olive oil
• 1 large zucchini, thinly sliced
• 2 potatoes, thinly sliced
• 1 onion, sliced
• 1 clove garlic, chopped
• 1 tbsp white vinegar
• 5 tomatoes, chopped
• ½ cup cooked lentils
• 1 tsp dried oregano
• 2 tbsp chopped fresh parsley
• salt and pepper to taste
• 1 cup crumbled feta cheese
• 1½ tbsp butter
• 2 tbsp all-purpose flour
• 1¼ cups milk
• black pepper to taste
• 1 pinch ground nutmeg
• 1 egg, beaten
• ¼ cup grated Parmesan cheese

Method

1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375º
3. Lightly brown eggplant and zucchini slices on both sides; drain. Adding more oil if necessary, brown potato slices; drain.
4. Sauté 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 9”x13” casserole dish, layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mix over vegetables; repeat layering. Finish with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. 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.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.