# Vegetarian Moussaka

## Ingredients

### Fried Vegetables

- Oil for deep frying
- `1` eggplant, sliced
- `1` zucchini, sliced
- `750` g potatoes, sliced

### Filling

- `1` white onion, sliced
- `1` TBSP olive oil
- `1/4` tsp garlic powder
- `1` TBSP white vinegar
- `14` oz fire roasted tomatoes
- `1/2` 14 oz canned lentils with reserve liquid
- `12` g better than bouillon NO beef
- `1` tsp dried oregano
- `2` tsp dried parsley
- `1/2` tsp salt
- `1` cup crumbled feta cheese

### Bechamel

- `1.5` TBSP butter
- `2` TBSP flour
- `1.25` cups milk
- Black pepper
- `1` pinch nutmeg
- `1` egg
- `1/4` cup Parmesan cheese

## Directions

### Day 1

- peel and slice eggplant
- Salt and let strain for 3 hours
- Deep fry the potatoes, eggplant, and zucchini
- Store fried vegetables in the fridge between paper towels

### Day 2

Filling

- Preheat oven to 375F
- Saute onion and garlic powder in olive oil
- Add vinegar, tomatoes, lentils, 1/2 the reserved lentil liquid, bouillon, oregano, parsley, and salt.
- Bring to a boil, reduce heat, cover, and cook for 15 minutes
- Layer 1/3 of the potato, 1/3 of the eggplant, and 1/3 of the zucchini into a 1x baking dish.
- Pour 1/2 of the tomato mixture over the layers.
- Make another vegetable layer, pour the remaining tomato mixture over, then finish with the third and final vegetable layer
- Bake for 30 min

Bechamel

- while filling is cooking, stir together butter, flour, and milk in a small saucepan over medium heat
- Whisk constantly until boiling
- Remove from heat
- Season with pepper and nutmeg and stir to combine
- Wait five minutes, then stir in egg
- Remove filling from oven, pour bechamel over it, then sprinkle with Parmesan
- Bake for 30 minutes
- Let sit for 15 minutes and serve

Servings: 6

Category: Meals

Link: https://www.allrecipes.com/recipe/25311/vegetarian-moussaka/

Tags: Greek, Vegetarian