Low-Fat Vegetarian Moussaka

Total Time
2 hours
Difficulty
2 hours
Yield
N/A

This recipe is known to receive outstanding reviews from vegetarians and non-vegetarians alike. It’s relatively easy to make, although a bit time consuming. Best served hot, with salad.

Bon Appétit!

Ingrediends:

1 eggplant, thinly sliced

1 tablespoon olive oil

1 large zucchini, thinly sliced

1 tablespoon white vinegar

2 potatoes, thinly sliced

1 onion, sliced

1 (14.5 ounce) can whole peeled tomatoes, chopped

1/2 (14.5 ounce) can lentils, drained with liquid reserved

1 clove garlic, chopped

1 cup crumbled feta cheese

1 pinch ground nutmeg

2 tablespoons chopped fresh parsley

1 egg, beaten

1 teaspoon dried oregano

salt and ground black pepper to taste

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

ground black pepper to taste

1/4 cup grated Parmesan cheese

Preparation:

  1. Spray some salt over the eggplant slices and set them aside for 30 minutes. Rinse and pat dry.
  2. Preheat the oven to 375 degrees F.
  3. Heat the oil in a large skillet over medium heat. Cook the zucchini and eggplant, make sure the eggplant is evenly cooked from both sides – about 3 minutes per side should do the trick; remove to drain on a paper towel-lined plate, try and preserve as much oil as possible in the skillet.
  4. Add more oil if necessary, let it get hot. Cook the potato slices same like the eggplant and put away.
  5. Saute the onion and garlic in the oil for about 6 minutes. Pour in some vinegar, bring to a boil and reduce the heat to low; cook until the liquid is thick. Stir in tomatoes, lentils, ½ the juice from lentils, parsley and origano. Cover it up and simmer for 15 minutes.
  6. Take a 13×9 baking dish. Layer 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, 1/2 of the onions, and 1/2 of the feta. Pour the tomato mixture over the vegetables; repeat layering while supplies last – make sure the last layer is eggplant and zucchini.
  7. Cover and bake in oven for 25 minutes.
  8. Mix butter, flour, and milk together in a small pan; bring it to a slow boil, whisk it constantly until it is smooth. Add some pepper and nutmeg, then mix it again. Remove from heat, let it cool for a couple of minutes and stir in the beaten egg.
  9. Pour the sauce over the vegetables and spray some Parmesan cheese on top. Bake, uncovered, for about 30 more minutes.

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