I pretty much followed the recipe - the only big modification was baking eggplants, instead of frying them.
What you need
2-3 tbsp olive oil (if you are frying eggplants you will need much more than that, about 1/2 cup)
1 medium onion, cubed
4 celery stalks, cubed
1 garlic clove, minced (I used 3 cloves - you can never have too much garlic)
1 can (about 19oz) diced tomatoes
1 can (about 12oz) lentils (I recommend using green or red lentils, I experimented this time with small brown ones and did not like the consistency of the filling)
2 tbsp parsley, minced (you can use more if you like)
salt and pepper
1 large eggplant, cut into 1/2 inch circles
25 g butter (a little bit less than 2 tablespoons)
25 g flour
300 ml milk
a pinch of nutmeg
55 g freshly grated Parmesan cheese
What to do
- Preheat the oven to 355F
- Meanwhile, in a large saucepan heat 1 tbsp of oil, add onions and cook for 5 minutes, stirring occasionally, until soft
- Add celery, garlic, tomatoes (with juice), lentils (with water), and parsley. Salt and pepper to taste and let simmer for 15 minutes.
- I did not use the water from lentils, instead I added 1/4 of water. I also like to add a half of parsley towards the end of cooking.
- In a pan, fry eggplants in batches, till golden. Let cool down on a paper towel to absorb oil.
- To bake eggplants, brush them with oil and arrange on a parchment-covered cookie sheet. Depending on your oven it will take between 10 to 15 minutes to cook for each side.
- In a 9x9 oven-proof form, brushed with oil, layer the ingredients: lentil mix, eggplants layer, another lentil layer, and eggplants on top.
- To prepare the Béchamel sauce, combine butter, flour, and milk in a small saucepan.
- Cook, stirring constantly on a medium heat. As the mix will get hotter, it will thicken.
- Add salt and pepper, and a pinch of nutmeg. Remove from heat and let cool down.
- Pour Béchamel over moussaka, sprinkle with Parmesan, and cook for 30-40 minutes (or until golden) in the oven.