Description
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, 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
- ½ (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 ½ tablespoons butter
- 2 tablespoons all-purpose flour
- 1 ¼ cups milk
- ground black pepper to taste
- 1 pinch ground nutmeg
- 1 egg, beaten
- ¼ cup grated Parmesan cheese
Instructions
- Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned
- 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.
- Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned
- 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate
- again reserving oil in the skillet.
- Sauté 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 of the juice from lentils
- parsley
- and oregano. Season with salt and black pepper. Cover
- reduce heat to medium-low
- and simmer for 15 minutes.
- Layer about 1/3 of the eggplant
- 1/3 of the zucchini
- 1/2 of the potatoes
- and 1/2 of the feta in a 9×13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering
- finishing with a layer of eggplant and zucchini.
- Cover and bake in the preheated oven for 25 minutes.
- Meanwhile
- make the sauce: Stir milk
- flour
- and butter for together in a small saucepan; bring to a low boil
- whisking constantly
- until thick and smooth. Season with nutmeg and black pepper. Remove from heat
- cool for 5 minutes
- and stir in beaten egg.
- Pour sauce over vegetables and top with Parmesan cheese. Continue baking
- uncovered
- until sauce is bubbly and top is lightly brown
- 25 to 30 minutes.
Prep Time: 30 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs
Servings: 7