Roasted Eggplant Lentil Moussaka

Roasted eggplant layered with tomato lentil sauce and a creamy Greek yogurt-Parmesan topping, then baked until set for a hearty vegetarian casserole.

Prep: 25 min · Cook: 65 min · Yield: 6 · Method: Oven

Ingredients

• 2 large eggplant
• 3 tablespoons olive oil
• 1 medium onion
• 3 cloves garlic
• 2 cups crushed tomatoes
• 2 cups cooked lentils
• 0.5 teaspoon ground cinnamon
• 1.25 teaspoons salt
• 0.25 teaspoon black pepper
• 1 cup greek yogurt
• 1 large egg
• 0.333 cup parmesan cheese

Cooking instructions

1. Heat the oven to 425°F. Slice the eggplants lengthwise into 1/2-inch planks. Arrange them on two baking sheets, brush both sides with 2 tablespoons olive oil, and season with 1/2 teaspoon salt. (about 10 min) — 425°F
2. Roast the eggplant for 25 to 30 minutes, turning the slices once, until browned and tender. (about 30 min) — 425°F
3. While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic for 30 seconds. (about 6 min) — Medium heat
4. Stir in the crushed tomatoes, lentils, cinnamon, remaining 3/4 teaspoon salt, and black pepper. Simmer for 12 to 15 minutes, stirring occasionally, until thickened. (about 15 min) — Low simmer
5. Whisk the Greek yogurt, egg, and Parmesan in a bowl until smooth. (about 2 min)
6. Reduce the oven to 375°F. Spread half the lentil sauce in a 9-by-13-inch baking dish. Layer in half the roasted eggplant, repeat with the remaining sauce and eggplant, then spread the yogurt mixture over the top. (about 8 min) — 375°F
7. Bake for 25 to 30 minutes, until the topping is set and lightly golden. Rest for 10 minutes before serving. (about 30 min) — 375°F