Mediterranean Eggplant Moussaka

Ingredients

• 2 medium Eggplant
• 3 tbsp Olive oil
• 1 cup dry Brown lentils
• 1 medium, diced Onion
• 3 cloves, minced Garlic
• 1 cup Crushed tomatoes
• 1/2 tsp Ground cinnamon
• 1 tsp Dried oregano
• 3 tbsp Butter
• 3 tbsp All-purpose flour
• 2 cups Whole milk
• 1/2 cup, grated Parmesan cheese
• 1/4 tsp Nutmeg(optional)
• to taste Salt and black pepper

Instructions

1. 1

   Prep (45 min total): Slice eggplants into 1/2-inch rounds, salt them, and let sit 20 minutes to draw out moisture. Pat dry, brush with 2 tbsp olive oil, and roast at 400°F (200°C) for 25 minutes until golden.

2. 2

   Meanwhile, cook lentils in simmering water for 25 minutes until tender; drain. In a skillet, heat remaining olive oil and sauté onion and garlic 5 minutes. Add cooked lentils, crushed tomatoes, cinnamon, oregano, salt, and pepper; simmer 10 minutes until thick.

3. 3

   Make the béchamel: melt butter in a saucepan, whisk in flour, and cook 1 minute. Gradually whisk in milk and cook 5-7 minutes until thickened. Season with salt, nutmeg, and half the parmesan.

4. 4

   Assemble: layer half the eggplant in a small baking dish, spread all the lentil filling on top, add remaining eggplant, then pour béchamel over and sprinkle with remaining parmesan.

5. 5

   Bake at 375°F (190°C) for 30 minutes until golden and bubbling. Rest 15 minutes before slicing and serving.