Mediterranean 90 min

Vegetarian Moussaka

Name: Vegetarian Moussaka
Total time: 90 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 large eggplants, sliced 1/4-inch thick; 2 cans (15 oz each) lentils, drained; 1 large yellow onion, diced; 4 cloves garlic, minced; 1 can (14 oz) crushed tomatoes; 1 teaspoon cinnamon; 1/2 teaspoon allspice; Olive oil for brushing; 3 tablespoons butter; 3 tablespoons flour; 2 cups whole milk; 2 egg yolks; 1/2 cup grated Parmesan; Salt and black pepper; Nutmeg for béchamel

vegetariancomfort-food

Ingredientsfor 2

370

Cal

16g

Protein

36g

Carbs

18g

Fat

12 large eggplants, sliced 1/4-inch thick
22 cans (15 oz each) lentils, drained
31 large yellow onion, diced
44 cloves garlic, minced
51 can (14 oz) crushed tomatoes
61 teaspoon cinnamon
71/2 teaspoon allspice
8Olive oil for brushing
93 tablespoons butter
103 tablespoons flour
112 cups whole milk
122 egg yolks
131/2 cup grated Parmesan
14Salt and black pepper
15Nutmeg for béchamel

Order ingredients on Instacart

Instructions

1
Brush eggplant slices with olive oil and season with salt. Roast at 400°F for 20 minutes, flipping once. Cook onion in 2 tablespoons olive oil for 8 minutes. Add garlic, lentils, crushed tomatoes, cinnamon, and allspice. Simmer 15 minutes until thick.
2
Make béchamel: melt butter, whisk in flour, cook 1 minute. Whisk in milk gradually and cook 5 minutes until thick. Remove from heat, whisk in egg yolks and half the Parmesan. Season with salt, pepper, and nutmeg.
3
Layer half the eggplant in a greased 9x13 dish. Spread lentil mixture over it. Layer remaining eggplant. Pour béchamel over the top. Sprinkle with remaining Parmesan. Bake at 350°F for 50 minutes until golden. Rest 20 minutes before serving.