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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad. Ingredients:
1 eggplant, thinly sliced |
1 tablespoon olive oil |
1 large zucchini, thinly sliced |
2 potatoes, thinly sliced |
1 onion, sliced |
1 clove garlic, chopped |
1 tablespoon white vinegar |
1 (14.5 ounce) can whole peeled tomatoes, chopped |
1/2 (14.5 ounce) can lentils, drained, juice reserved |
1 teaspoon dried oregano |
2 tablespoons chopped fresh parsley |
salt and pepper to taste |
1 cup crumbled feta cheese |
1 1/2 tablespoons butter |
2 tablespoons all-purpose flour |
1 1/4 cups milk |
black pepper to taste |
1 pinch ground nutmeg |
1 egg, beaten |
1/4 cup grated parmesan cheese |
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. 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.
4. 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.
5. 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.
6. Cover and bake in preheated oven for 25 minutes.
7. 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.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.
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