Vegetarian Moussaka
Description
This vegetarian moussaka features eggplant, zucchini, potatoes, and onion layered with tomatoes and lentils and baked with a béchamel white sauce.
Ingredients
•
1 eggplant, thinly sliced
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1 teaspoon salt, or more as needed
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1 tablespoon olive oil, or more as needed
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1 large zucchini, thinly sliced
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2 potatoes, thinly sliced
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1 onion, sliced
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1 clove garlic, chopped
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1 tablespoon white vinegar
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1 (14 1/2 ounce) can whole peeled tomatoes, chopped
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1/2 (14 1/2 ounce) can lentils, drained with liquid reserved
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2 tablespoons chopped fresh parsley
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1 teaspoon dried oregano
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ground black pepper to taste
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1 cup crumbled feta cheese
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1 1/4 cups milk
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2 tablespoons all-purpose flour
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1 1/2 tablespoons butter
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1 pinch ground nutmeg
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ground black pepper to taste
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1 large egg, beaten
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1/4 cup grated Parmesan cheese
Directions
1
Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
2
Preheat the oven to 375 degrees F (190 degrees C).
3
Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4
Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
5
Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
6
Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7
Cover and bake in the preheated oven for 25 minutes.
8
Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9
Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.