Vegetarian Moussaka

Ingredients

• Eggplant

  Raw

  1 eggplant, peeled (yield from 1-1/4 lb) or 458g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Zucchini

  Summer squash, includes skin, raw

  1 large or 323g

• Potato

  Flesh and skin, raw

  2 Potato medium or 426g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  1 cloves, minced or 3g

• Vinegar

  Cider

  1 tbsp or 15g

• Tomatoes

  Red, ripe, cooked, with salt

  14 ½ oz or 411g

• Lentils

  Sprouted, raw

  7 ¼ oz or 206g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

• Feta cheese

  1 cup, crumbled or 150g

• Butter

  Unsalted

  1 ½ tbsp or 21g

• Wheat flour

  Whole-grain

  2 tbsp or 15g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 ¼ cup or 305g

• Pepper

  Spices, black

  1 dash or 0.1g

• Nutmeg

  Spices, ground

  0.001 cup or 0.1g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

Directions

1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
4. Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
5. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
6. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. Cover and bake in preheated oven for 25 minutes.
8. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
10. Recipe by: Anne Buchanan (source: https://www.allrecipes.com/recipe/25311/vegetarian-moussaka/)