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.