Vegetarian Moussaka

Ingredients

• 1 eggplant , thinly sliced
• 1 teaspoon salt , or more as needed
• 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
• ½ , 14.5 ounce
• 2 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• ground black pepper to taste
• 1 cup crumbled feta cheese

Instructions

1. 1

   Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.

2. 2

   Preheat the oven to 375 degrees F (190 degrees C).

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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 9x13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.

7. 7

   Cover and bake in the preheated oven for 25 minutes.

8. 8

   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.

9. 9

   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.