Vegetarian Moussaka (Sheri)

2 medium eggplant, thinly sliced

2 large zucchini, thinly sliced

2 large red potatoes, thinly sliced

olive oil cooking spray

1 onion, chopped

1 clove garlic, chopped

1 tablespoon white vinegar

1 large can diced peeled tomatoes with juice

1/2 (14.5 ounce) can lentils, drained

2 teaspoon dried oregano, separated 1 tsp for roasted vegetables and 1tsp for tomato mixture

2 tablespoons chopped fresh parsley

salt and pepper to taste

2 cups crumbled feta cheese, separated into 1 cup each

1 1/2 tablespoons butter

2 tablespoons all-purpose flour

1 1/4 cups milk

black pepper to taste

1 pinch ground nutmeg

1 egg, beaten

1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F.
2. Slice eggplant, zucchini and potato slices, place on cookie sheet lined with parchment paper, sprinkle with salt, pepper, dried oregano, and nutmeg and spray with olive oil cooking spray.
3. Roast until tender (about 30 minutes), remove from oven and reduce heat to 350 degrees F.
4. Saute onion and garlic until lightly browned. Pour in vinegar and reduce. Stir in tomatoes with juice, lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
5. In a 9x13 inch casserole dish layer eggplant, zucchini, potatoes, and 1 cup feta. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
6. Cover and bake in preheated oven for 25 minutes.
7. Meanwhile, in a small saucepan combine butter, flour and milk. Bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and add nutmeg. Remove from heat, cool for 5 minutes, add 1 cup to beaten egg and wisk vigorously, then return egg/milk mixture to saucepan and wisk together.
8. Pour sauce over vegetables and sprinkle with Parmesan cheese and remaining cup of feta. Bake, uncovered, for another 25 to 30 minutes.