Alright people, this is definitely one of those if-you’ve-got-the-wine-I’ve-got-the-time recipes. It takes a couple of hours but is nice to throw into the dinner mix for variety.

Ingredients

1 eggplant, thinly sliced
3 T olive oil
1 zucchini, thinly sliced
2 potatoes, thinly sliced
1 onion (white or yellow), thinly sliced
3 garlic cloves, minced
1 T white vinegar
1/2 28.5oz can of whole peeled tomatoes, crushed
1/2 c lentils
1 1/2 c water
1 t dried oregano
2 T fresh parsley, chopped
sea salt and fresh ground pepper to taste
2 c feta cheese
1 1/2 T Earth Balance butter
2 T flour
1 1/4 c milk
pinch of ground nutmeg
1 egg, beaten
1/2 c grated parmesan cheese

The thin slices can be done by hand but a food processor is immensely helpful.

1. Sprinkle eggplant slices with salt and set aside for thirty minutes. Rinse and pat dry.
2. Combine lentils and water in small saucepan and bring to boil. Reduce to a simmer and cover for twenty minutes. Set aside.
3. Heat 1 T oil in a large skillet over medium-high heat. Sprinkle eggplant and zucchini with sea salt and cook in hot oil until lightly browned, about four minutes. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
4. Add more oil to skillet as needed and let it get hot. Sprinkle potato slices with sea salt and cook until browned, 3-5 minutes. Remove with slotted spoon and drain on a second paper towel-lined plate, again reserving as much oil as possible in the skillet.
5. Preheat oven to 375 degrees F.
6. Sauté onion and garlic until lightly browned, about five minutes. Add vinegar, tomatoes, lentils, oregano, and parsley. Bring to boil then reduce heat to medium-low. Cover and simmer fifteen minutes.
7. In a 13″ x 9″ baking dish layer 1/3 of the eggplant and zucchini mix, 1/2 of the potatoes, and 1/2 of the feta. Pour in tomato mixture then repeat layering, finishing with a layer of eggplant and zucchini.
8. Cover and bake in oven for 25 minutes.
9. About five minutes before the timer goes off, stir butter, flour, and milk together in a small saucepan. Bring to a boil, whisking constantly until thick and smooth. Stir in pepper and nutmeg. Remove from heat, cool for five minutes, and stir in the beaten egg.
10. Pour sauce over vegetables and top with the parmesan cheese. Bake uncovered for another 25-30 minutes.

This recipe serves 6-8 people and makes great leftovers for lunch.

Recipe adapted from Vegetarian Moussaka.