Name: Vegetarian Moussaka
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Eggplant, thinly sliced - 1; Salt, or more as needed - 1 teaspoon; Olive oil, or more as needed - 1 tablespoon; Zucchini, thinly sliced - 1 large; Potatoes, thinly sliced - 2; Onion, sliced - 1; Garlic, chopped - 1 clove; White vinegar - 1 tablespoon; Whole peeled tomatoes, chopped - 1 (14.5 ounce) can; Lentils, drained with liquid reserved - ½ (14.5 ounce) can; Chopped fresh parsley - 2 tablespoons; Dried oregano - 1 teaspoon; Ground black pepper to taste - 1 teaspoon; Crumbled feta cheese - 1 cup; Milk - 1 ¼ cups; All-purpose flour - 2 tablespoons; Butter - 1 ½ tablespoons; Ground nutmeg - 1 pinch; Ground black pepper to taste - 1 pinch; Egg, beaten - 1 large; Grated Parmesan cheese - ¼ cup

Ingredients for - Vegetarian Moussaka

1. Eggplant, thinly sliced 1

2. Salt, or more as needed 1 teaspoon

3. Olive oil, or more as needed 1 tablespoon

4. Zucchini, thinly sliced 1 large

5. Potatoes, thinly sliced 2

6. Onion, sliced 1

7. Garlic, chopped 1 clove

8. White vinegar 1 tablespoon

9. Whole peeled tomatoes, chopped 1 (14.5 ounce) can

10. Lentils, drained with liquid reserved ½ (14.5 ounce) can

11. Chopped fresh parsley 2 tablespoons

12. Dried oregano 1 teaspoon

13. Ground black pepper to taste 1 teaspoon

14. Crumbled feta cheese 1 cup

15. Milk 1 ¼ cups

16. All-purpose flour 2 tablespoons

17. Butter 1 ½ tablespoons

18. Ground nutmeg 1 pinch

19. Ground black pepper to taste 1 pinch

20. Egg, beaten 1 large

21. Grated Parmesan cheese ¼ cup

How to cook deliciously - Vegetarian Moussaka

1 . Stage

Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.

2 . Stage

Preheat the oven to 375 degrees F (190 degrees C).

3 . Stage

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 . Stage

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 . Stage

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 . Stage

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 . Stage

Cover and bake in the preheated oven for 25 minutes.

8 . Stage

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 . Stage

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.