Vegetable Moussaka

Ingredients

• 1 cup dry brown lentils, rinsed and sorted
• 2-3 medium eggplants (about 3 lbs. total), peeled
• 3 medium zucchini, sliced thin
• 3 large russet potatoes (1 ½ lb. total), peeled and sliced thin
• 2 cloves garlic, peeled
• 1 onion, diced
• 1 red bell pepper, seeded, cored, and sliced thin
• 2 cans diced tomatoes
• 3 tbsp fresh Italian parsley, chopped
• 1/2 tbsp balsamic vinegar (optional—adds mild sweetness)
• 1 tsp oregano
• 1/2 tsp cinnamon
• Dash of cayenne pepper
• 1/2 cup crumbled feta cheese
• 10 tbsp grated pecorino or parmesan cheese
• 4 tbsp unsalted butter
• 3 tbsp all purpose white flour
• 3 cups milk
• 1 egg, beaten
• 1/4 tsp nutmeg, or more to taste
• Extra virgin olive oil
• Salt and pepper

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