Vegetarian Moussaka
INGREDIENTS
- Cooking Time: 30 to 40
- Olive oil
- 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 egg
- 1/2 cup Parm cheese
DIRECTIONS
- 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.