Savory Eggplant and Lentil Moussaka
Indulge in layers of flavorful lentil filling and olive oil-coated eggplant slices, topped with tomato sauce and creamy béchamel. This comforting moussaka recipe is a hearty vegetarian delight, baked to perfection and ready to impress.
ingredients
- 1 cup cooked lentils
- 1 large eggplant, sliced
- 1 cup tomato sauce
- 1 cup béchamel sauce
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Grated Parmesan cheese, for garnish
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a bowl, prepare the lentil filling by mixing cooked lentils with tomato sauce and dried herbs. Season with salt and pepper to taste.
- 3.
Coat the eggplant slices in olive oil, then place them in a single layer on a baking sheet. Bake for about 15 minutes or until slightly softened.
- 4.
In a baking dish, start by layering half of the eggplant slices on the bottom.
- 5.
Spread half of the lentil filling evenly over the eggplant layer.
- 6.
Repeat the layers with the remaining eggplant slices and lentil filling.
- 7.
Pour the béchamel sauce over the top of the moussaka, spreading it evenly.
- 8.
Bake the moussaka for approximately 35-40 minutes, or until the top is golden and the dish is set.
- 9.
Allow it to cool slightly, then garnish with grated Parmesan cheese.
- 10.
Serve hot and enjoy the delightful combination of flavors and textures!
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