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.
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
- Spray some salt over the eggplant slices and set them aside for 30 minutes. Rinse and pat dry.
- Preheat the oven to 375 degrees F.
- 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.
- Add more oil if necessary, let it get hot. Cook the potato slices same like the eggplant and put away.
- 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.
- 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.
- Cover and bake in oven for 25 minutes.
- 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.
- Pour the sauce over the vegetables and spray some Parmesan cheese on top. Bake, uncovered, for about 30 more minutes.