Vegetarian Moussaka
By: Anonymous
Published: Sunday, February 14, 2010 - 7:51am

Ingredients




1 eggplant, thinly sliced
1 tablespoon olive oil
1 lrg 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
(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
tablespoon butter
2 tablespoons all-purpose flour
cup milk
black pepper to taste
1 pch ground nutmeg
1 egg, beaten
cup grated parmesan cheese

Preparation

1 1 Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. 2 2 Preheat oven to 375 degrees F (190 degrees C). 3 3 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. 4 4 Saute onion and garlic until lightly browned. Pour in vinegar and reduce. 5 Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. 6 Cover, reduce heat to medium-low, and simmer 15 minutes. 7 5 In a 9 x 13 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. 8 6 Cover and bake in preheated oven for 25 minutes. 9 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. 10 8 Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.