SB VEGETABLE MOUSSAKA

SB VEGETABLE MOUSSAKA image

Yield 4 servings

Number Of Ingredients 15

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1 large eggplant (about 1 1/4 lbs), ends trimmed, cut widthwise into 1/4-inch thick rounds
2 tsp extra-virgin olive oil
1 large onion, chopped
4 garlic cloves, minced
1 (15-oz) can lentils, drained
1 (15-oz) can diced tomatoes, with juices
1/4 cup chopped parsley
1 tsp dried oregano
1/4 tsp ground cinnamon
1/4 tsp salt
Freshly ground black pepper
1/2 cup fat-free half-and-half
2 large eggs
1/4 cup freshly grated Parmesan cheese
1/8 tsp freshly grated nutmeg

Steps:

Heat the oven to 425 degrees F. Lightly coat eggplant slices with cooking spray and arrange on a baking sheet. Bake until softened and golden, 20 to 25 minutes. Reduce oven to 350 degrees F. Meanwhile, in a large saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add lentils, tomatoes, and their juices, parsley, oregano, cinnamon, salt, and a pinch of pepper. Bring to a simmer and cook until thickened, about 20 minutes. While eggplant and lentils are cooking, in a medium bowl, whisk together half-and-half, eggs, 2 tblsp of the cheese, and nutmeg. Lightly coat an 8- by 8-inch baking dish with cooking spray. Arrange one-third of the eggplant slices in a single layer in the dish. Spread half of the lentil mixture over the top. Repeat with remaining eggplant and lentil mixture, ending with a layer of eggplant. Pour half-and-half mixture over vegetables and sprinkle with remaining 2 tblsp cheese. Cover with aluminum foil. Bake moussaka, covered, 20 minutes, then remove foil and bake for 10 to 15 minutes longer, or until heated through and golden on top. Let stand for 15 minutes before cutting. Serve warm.