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Moussaka 13

Moussaka 13 comes together with Onions, Vegetable Broth, Milk, and Freshly Grated Parmigiano Reggiano. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 3 cup
• 1 1/4 cup
• 1/4 cup

Method (preview)

1. 1

   Saute the onion, carrot, garlic and parsley in the oil until softened but not colored (about 5 minutes).

2. 2

   Add the rest of the ingredients and simmer covered until the lentils are tender (about 30-40 minutes).

3. 3

   Add water or broth during this time, if needed.

4. 4

   When the lentils are done, all the liquid should be absorbed/boiled off.

5. 5

   Puree half the lentils and combine with the whole lentils.

6. 6

   Peel the eggplant and slice it.

7. 7

   If you want to, salt it, let it drain 30 minutes, rinse it and dry it.

8. 8

   Fry the eggplant in olive oil until it is golden/reddish and drain it on paper towels or brush the eggplant with olive oil and broil or bake it until golden/reddish.

9. 9

   Pre-heat the oven to 350F.

10. 10

    If you didnt fry the eggplant, oil an 8x8-inch baking dish.

11. 11

    Cover the bottom of the baking dish with half of the eggplant.

12. 12

    Cover the eggplant with the lentils.

13. 13

    Cover the lentils with the rest of the eggplant.

14. 14

    Cover the eggplant with the bechamel.

15. 15

    Cover the bechamel with the remaining parmesan.

16. 16

    Bake until light brown on top, 30-40 minutes.

17. 17

    Let rest 5-10 minutes.