GREECE

vegetarian moussaka


this recipe, which i got from allrecipes.com, is time-consuming (though not especially difficult), because all the vegetables need to be grilled or sauteed before being added. i've oven-roasted them before, and that saves a bit of time, but you're still looking at a good two hours altogether. when you have the time to make it, however, it is definitely worthwhile.



* 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 28oz. can whole peeled tomatoes, chopped
* 1(14.5 oz.) can lentils, drained
* 1 teaspoon dried oregano
* 2 tablespoons chopped fresh parsley (i usually use 2 tsp. dried)
* 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


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; drain. Adding more oil if necessary, brown potato slices; drain. Alternatively, grill or oven-bake slices.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, 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.