Directions:
- Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium-high heat. Lightly brown eggplant and zucchini slices on both sides; remove and drain on a paper towel-lined plate. Adding more oil if necessary, brown potato slices; remove and drain on a paper towel-lined plate.
- Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
- In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, onions and feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
- Cover and bake in preheated oven for 25 minutes.
- Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, and stir in beaten egg.
- Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.33 Kcal (763 kJ) | ||
| Calories from fat | 84.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.37g | 14% | |
|---|---|---|---|
| Cholesterol | 46.39mg | 15% | |
| Sodium | 301.83mg | 13% | |
| Potassium | 389.26mg | 8% | |
| Total Carbs | 17.05g | 6% | |
| Sugars | 7g | 28% | |
| Dietary Fiber | 3.73g | 15% | |
| Protein | 7.88g | 16% | |
| Vitamin C | 5.4mg | 9% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 201.8mg | 20% | |
| Amount Per 100 g | |||
| Calories | 97.93 Kcal (410 kJ) | ||
| Calories from fat | 45.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 14% | |
|---|---|---|---|
| Cholesterol | 24.92mg | 15% | |
| Sodium | 162.12mg | 13% | |
| Potassium | 209.07mg | 8% | |
| Total Carbs | 9.16g | 6% | |
| Sugars | 3.76g | 28% | |
| Dietary Fiber | 2g | 15% | |
| Protein | 4.23g | 16% | |
| Vitamin C | 2.9mg | 9% | |
| Vitamin A | 0.2mg | 12% | |
| Iron | 0.5mg | 5% | |
| Calcium | 108.4mg | 20% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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