This is a great twist on a moussaka. Tasty lentils and mushrooms, layered with eggplant, ensures a hearty and healthy meal.
- 2 medium eggplants, sliced into 1/2” rounds
- 4 tbsp. extra-virgin olive oil, divided
- 1 medium yellow onion, chopped
- 250gm mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup green lentils
- 1 can diced tomatoes
- 2 cup water
- 1 tsp. dried oregano
- Freshly ground black pepper
- 2 tbsp.butter
- 2 tbsp. all-purpose flour
- 2 cups milk
- 3/4 cup freshly grated Parmesan, divided
- 2 large egg yolks
- Preheat oven to 400°. In a single layer, lay eggplant rounds out on paper towel-lined baking sheets. Sprinkle salt on both sides of eggplant. Let sit 10 minutes, then pat dry with paper towels.
- Brush eggplants with 2 tablespoons oil and place on baking sheets in a single layer. Bake until tender, 12 minutes.
- In a large pot over medium heat, heat remaining 2 tablespoons oil. Add onion and mushrooms and cook until tender, 5 minutes. Add garlic and cook until fragrant, 1 minute more. Add lentils, tomatoes, and water. Season with oregano, salt, and pepper. Simmer until lentils are tender, 30 minutes. Add more water as necessary if sauce looks too thick.
- In a medium pot over medium heat, melt butter. Whisk in flour and cook 1 minute. Slowly pour in milk, whisking until no lumps remain. Cook until thickened, about 5 minutes, then add in Parmesan and stir until melted.
- Place yolks in a small bowl and lightly beat. Add about 2 tablespoons of bechamel and whisk to combine, then pour mixture back into bechamel and whisk until combined. Season with salt and pepper. Let simmer until thickened, about 5 minutes more.
- In a 9”-x-13” baking dish, place a single layer of eggplants. Add half of the lentil mixture, then repeat with more eggplant and the rest of the lentils. Top with a final layer of eggplants. Spoon bechamel over eggplant and top with remaining ¼ cup of Parmesan.
- Bake until top is golden and heated through, 30 minutes.
- Category: Dinner
- Cuisine: Vegetarian