Vegetarian Moussaka

Straight from the Cafe Brenda cookbook.

1. Tomato Sauce: Use a really good store-bought or if you live in Norfolk, get sauce from Bellas on 22nd st. Add chopped up olives.

Or make your own: 6 cloves crushed garlic (saute briefly in olive oil before adding everything else), 2 cups chopped tomatoes (seeded and peeled), fresh herbs, cinnamon, salt, pepper, and 1/2 cup olives. Simmer 10 minutes.


2. Slice 2 eggplants into thin strips about 1 inch wide. Cover both sides of strips in olive oil. Broil for 5 minutes on each side. Set aside

3. Cook up 1/2 cup lentils: cover with 1 1/2 cups salted water, bring to boil, simmer for 15 or until tender.

4. Slice 3-4 big yukon gold potatoes (you'll want about 2 cups or a little more) into 1/4 inch slices. Simmer on stove in water 5 minutes or until tender but not mushy

5. Slice up 1 big onion and saute with 6 cloves of crushed garlic

6. Bechamel sauce: Bring 1 1/2 cups milk to boil in microwave. Set aside. Meanwhile make your roux. Melt 2 T butter, add 2 1/2 T flour and cook 3 minutes so flour gets slightly browned. Add milk. Add 1/2 cup parmesan, salt,pepper, and pinch of nutmeg. Wisk until thick.

Layer in your casserole pan: potatoes, onions, lentils, sauce, potatoes, eggplant, bechamel. Bake at 375 covered for 20 minutes. Remove cover and bake another 5.