Vegetarian Moussaka

Ingredients:

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 (14.5 ounce) can whole peeled tomatoes, chopped

1/2 (14.5 ounce) can lentils, drained, juice reserved

1 teaspoon dried oregano

2 tablespoons chopped fresh parsley

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

Directions:

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

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

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.

Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.

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.

Cover and bake in preheated oven for 25 minutes.

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.

Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.