Savor this delicious Vegetarian Moussaka, packed with layers of eggplant, lentils, potatoes, and cheese. A hearty, satisfying main dish with a Greek twist.
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
Slice the eggplants and potatoes thinly, salt the eggplants and let them sit for 15-30 minutes, then rinse and pat dry.
Boil the lentils until they're tender but not mushy.
In a pan, combine the cooked lentils and tomato sauce and simmer for 10-15 minutes.
Layer the bottom of a baking dish with slices of potato, followed by eggplant, the lentil-tomato sauce, and finally a layer of cheese. Repeat until all ingredients are used.
Bake in the preheated oven for about 45 minutes, or until the cheese is golden and bubbly.
Let rest for at least 15 minutes before serving.
Notes
Make sure to salt the eggplant slices and let them sit for 15-30 minutes to draw out bitterness.
Cook lentils until they're just tender, not mushy, to maintain their texture in the moussaka.
Layer the ingredients evenly to ensure every bite has a balance of flavors and textures.
Use a good quality cheese that melts well to get that beautiful, golden top.
Let the moussaka rest for at least 15 minutes after baking. This allows the flavors to meld together and makes it easier to serve.