Vegetarian Moussaka Tarifi

Malzemeler

• 1 eggplant, thinly sliced, 1 tablespoon olive oil, or more as needed, 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 with liquid reserved, 1 teaspoon dried oregano, 2 tablespoons chopped fresh parsley, salt and ground black pepper to taste, 1 cup crumbled feta cheese, 1 1/2 tablespoons butter, 2 tablespoons all-purpose flour, 1 1/4 cups milk, ground black pepper to taste, 1 pinch ground nutmeg, 1 egg, beaten, 1/4 cup grated Parmesan cheese

Hazırlanışı

1. * 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. 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 * 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. * 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. * 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. * Cover and bake in preheated oven for 25 minutes. * 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. * Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

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