A delightful vegetarian twist on the classic Greek dish, Moussaka, featuring layers of eggplant, a hearty tomato-lentil sauce, and a creamy béchamel topping.
Preheat your oven to 375°F.
Preheating ensures even cooking from the start.
Slice the eggplants into rounds and sprinkle with salt. Let them sit for 15 minutes, then rinse and pat dry.
Salting the eggplant removes bitterness and excess moisture.
In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until fragrant.
Cooking the onions and garlic slowly enhances their sweetness.
Add the eggplant slices to the skillet and cook until softened.
Cook in batches if necessary to avoid overcrowding the pan.
Stir in the tomatoes, lentils, oregano, cinnamon, and tomato paste. Simmer until thickened.
Simmering allows the flavors to meld together beautifully.
In a saucepan, melt the butter over low heat. Stir in the flour to form a roux.
Cook the roux until it smells nutty for a richer flavor.
Gradually whisk in the milk and cook until the sauce thickens.
Whisk constantly to prevent lumps.
Remove from heat and whisk in the beaten egg.
Tempering the egg prevents it from scrambling.
In a greased casserole dish, layer half the eggplant slices, followed by half the tomato-lentil sauce. Repeat the layers.
Press down gently on the layers for a compact casserole.
Pour the béchamel sauce over the top and sprinkle with parmesan cheese.
Ensure the béchamel covers the entire surface for an even crust.
Bake in the preheated oven for 40 minutes, or until golden and bubbling.
Let the casserole rest for a few minutes before serving to set the layers.
Serve hot and enjoy your delicious Vegetarian Eggplant Moussaka.
Pair with a side salad for a complete meal.
