Ingredients:
1 eggplant (sliced thinly)
1 tbsp olive oil
1 zucchini (sliced thinly)
2 potatoes (sliced thinly)
1 onion (sliced)
1 clove garlic (chopped)
1 tbsp white vinegar
1 can whole, peeled tomatoes (chopped)
½ can lentils (drained and keep the juice on hand)
1 tsp dried oregano
2 tbsp parsley (chopped)
Salt and pepper
1 cup crumbled feta cheese
Béchamel Sauce:
1 ½ tbsp butter
2 tbsp all purpose flour
1 ¼ cups milk
Pepper
1 egg (beaten)
¼ cup Parmesan cheese (grated)
Directions:
- Preheat oven to 375 degrees.
- Sprinkle salt on sliced eggplant to remove any moisture.
- Brown the eggplant and zucchini in heated oil and drain.
- Brown potato slices and drain oil.
- Sauté onion and garlic and pour in vinegar and reduce. Add in tomatoes, lentils and ½ of lentil juice, oregano and parsley.
- Cover and simmer for 15 minutes.
- In baking pan, layer eggplant, zucchini, potatoes, onions and feta.
- Pour tomato mix over all the vegetables. Repeat layering. Finish on top with eggplant and zucchini.
- Bake for 25 minutes.
- Combine butter, flour and milk in sauce pan and bring to a slow boil.
- Whisk constantly so it becomes smooth and thickened.
- Add pepper and nutmeg to taste.
- Let it cool for 5 minutes and stir in beaten egg.
- Pour sauce over vegetables in pan and sprinkle with Parmesan cheese.
- Bake uncovered for another 25 to 30 minutes.