1 onion, chopped (I used frozen)
4 celery stalks, chopped
1 garlic clove, finely chopped (I added more)
14 oz. chopped tomatoes (Petite diced might be better) DO NOT DRAIN
10.5 oz canned green lentils
2 tbsp chopped fresh parsley
salt and pepper
1 large eggplant, sliced
*NOTE* Sprinkle salt on eggplants to prevent oil soaking!!!!!
2 tbsp butter
2.5 tbsp flour
1.25 cups milk
pinch of nutmeg
1/2 cup Parm cheese
Preheat oven to 350F.
Heat 1 tbsp oil in skillet and add onion, cooking and stirring for 5 minutes, or until softened.
Add celery and garlic, tomatoes and juices and lentils and juiceds and parsley.
Season to taste with salt and pepper.
Cover and simmer gently for 15 minutes or until mixture thickens.
Heat oil in skillet and add eggplant in batches and cook until golden on both sides.
Drain on paper towels.
Layer dish with lentil mixture (a layer of ground lamb)and then eggplant slices, ending with a layer of eggplant.
To make the topping, put butter,flour and milk into a pan and bring to boil over low heat, whisking constantly.
Season to taste with nutmeg, salt and pepper.
Remove pan from heat, let cool slightly and then beat in egg.
Pour sauce over eggplants, sprinkle with Parm cheese and bake in oven 30-40 minutes.