Name: Vegetarian Moussaka
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 2 medium eggplants, sliced into 1/2" rounds -; Kosher salt -; 4 tbsp. extra-virgin olive oil, divided -; 1 medium yellow onion, chopped -; 8-oz. baby bellas, sliced -; 3 cloves garlic, minced -; 1 c. green lentils -; 1 (14.5-oz.) can diced tomatoes -; 2 c. water -; 1 tsp. dried oregano -; Freshly ground black pepper -; 2 tbsp. butter -; 2 tbsp. all-purpose flour -; 2 c. milk -; 3/4 c. freshly grated Parmesan, divided -; 2 large egg yolks -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetarian Moussaka

1. 2 medium eggplants, sliced into 1/2" rounds -

2. Kosher salt -

3. 4 tbsp. extra-virgin olive oil, divided -

4. 1 medium yellow onion, chopped -

5. 8-oz. baby bellas, sliced -

6. 3 cloves garlic, minced -

7. 1 c. green lentils -

8. 1 (14.5-oz.) can diced tomatoes -

9. 2 c. water -

10. 1 tsp. dried oregano -

11. Freshly ground black pepper -

12. 2 tbsp. butter -

13. 2 tbsp. all-purpose flour -

14. 2 c. milk -

15. 3/4 c. freshly grated Parmesan, divided -

16. 2 large egg yolks -

How to cook deliciously - Vegetarian Moussaka

1. Stage

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.

2. Stage

Brush eggplants with 2 tablespoons oil and place on baking sheets in a single layer. Bake until tender, 12 minutes.

3. Stage

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.

4. Stage

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.

5. Stage

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.

6. Stage

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.

7. Stage

Bake until top is golden and heated through, 30 minutes.