Vegetarian Moussaka Recipe

Instructions

1. 1

   For the eggplant: Using a vegetable peeler, remove a few strips of peel from the eggplant, leaving it zebra-striped. Cut the eggplant into ¼-inch slices in length. Sprinkle with salt and let the eggplant sweat for 20 minutes. Preheat the oven to 375˚F.

2. 2

   For the Lentil Tomato Sauce: By hand or in a blender or food processor, crush the tomatoes until they form a coarse purée. Heat olive oil over medium heat in a large sauté pan.

3. 3

   Add chopped onion and salt, cook until translucent, about 5 minutes. Add garlic and sauté for 30 seconds. Add mushrooms and sauté until shrunken, about 4 minutes. Add lentils, stir and cook for 2 minutes. Add tomatoes, broth or water and oregano, raise heat and cook for 1-2 minutes. Then lower heat and cook partially covered for 15 minutes.

4. 4

   Cut the zucchini lengthwise into ¼-½-inch slices. Cut the potato in ¼-½-inch slices. Pat the eggplant dry and press out some of the liquid. Line 2-3 cookie sheets with foil and grease with olive oil. Lay the vegetables down on the oiled sheets and lightly coat with oil. Bake for 15-20 minutes or until lightly brown.

5. 5

   For the Béchamel: Beat eggs in a medium bowl, set aside. In a medium-sized pot or pan, heat oil until shimmering. Add flour, salt, and nutmeg, and whisk continuously until lightly browned. Gradually add warmed milk while continuously whisking; make sure nothing is stuck to the sides of the pot and whisk until smooth. Cook for 5 minutes while whisking. Add a few spoonfuls of hot béchamel to the egg to warm up the egg, then add the egg mixture to the hot béchamel in the pot and whisk continuously for 1-2 minutes until thick but pourable.

6. 6

   Spread half of the Lentil Tomato Sauce on the bottom of a 9x13-inch baking dish (I use pyrex). Lay all the eggplant slices on top, then the potato and then the zucchini. Add the rest of the sauce. Lastly, pour the béchamel sauce on top and spread evenly.

7. 7

   Bake for 25-35 minutes or until brown and bubbly. Let sit for 10 minutes before slicing. Serves 8-12