Eggplant Moussaka

Makes: 6 servings.
Prep Time: 10 min. Cook Time: 45 min.

Ingredients

• 1 tsp olive oil
• 1 large eggplant, sliced
• 1 tsp olive oil
• 1 onion, diced
• 1 clove garlic, diced
• 4 celery stalks, chopped
• 1 19oz can diced tomatoes (or fresh)
• 1/2 cup brown or green lentils
• salt & pepper, to taste
• 1 Tbsp fresh parsley, chopped (or dried)
• 2 Tbsp olive oil
• 1/4 cup whole grain flour (approx)
• 1 1/4 cup water
• 2 Tbsp nutritional yeast
• salt & pepper to taste
• pinch nutmeg

Directions

1. Gently boil the lentils for about 30 min.
2. Saute the eggplant slices in olive oil until soft and golden on both sides. In a large saucepan, saute the onion and garlic in olive oil until soft. Saute the celery lightly, then add the tomatoes and cooked lentils. Season with salt & pepper, reduce the heat and let it simmer for 15 min or so. Stir the parsley in at the end.
3. Meanwhile, make the bechamel sauce by warming another pot and adding the oil. Sprinkle the flour into the pot while stirring. Use just enough flour that it starts to form a ball. Allow the flour to cook lightly until it’s slightly darker in color. Add the water in stages, stirring as you add to make sure the flour combines smoothly. Once you’ve added all the water, cover and cook for 10 min or so. Season the sauce to taste.
4. Layer the eggplant slices and lentil-tomato sauce in an ovenproof dish. End with a layer of eggplant on the top. Pour the bechamel sauce over the eggplant and bake for 30-40 min at 350 degrees F.
5. Pull it out and allow it to cool for about 15 minutes, then cut into squares (or just scoop out portions roughly, as it is very moist and doesn’t always hold together) and serve.