Recipe Details
Ingredients
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1eggplant, thinly sliced
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1teaspoonsalt, or more as needed
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1tablespoonolive oil, or more as needed
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1largezucchini, thinly sliced
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2potatoes, thinly sliced
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1onion, sliced
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1clovegarlic, chopped
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1tablespoonwhite vinegar
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1(14.5 ounce) canwhole peeled tomatoes, chopped
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½(14.5 ounce) canlentils, drained with liquid reserved
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2tablespoonschopped fresh parsley
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1teaspoondried oregano
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ground black pepper to taste
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1cupcrumbled feta cheese
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1 ¼cupsmilk
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2tablespoonsall-purpose flour
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1 ½tablespoonsbutter
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1pinchground nutmeg
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ground black pepper to taste
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1largeegg, beaten
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¼cupgrated Parmesan cheese
Cooking Directions
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Sprinkle eggplant slices with salt; set aside for 30 minutes. Rinse and pat dry with paper towels.
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Preheat the oven to 375 degrees F (190 degrees C).
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Heat olive oil in a large skillet over medium-high heat. Cook eggplant and zucchini in hot oil until lightly browned, about 3 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet.
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Add more oil to the skillet if needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side. Remove with a slotted spoon to drain on a paper towel-lined plate, again reserving oil in the skillet.
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Sauté onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 of the juice from lentils, parsley, and oregano. Season with salt and black pepper. Cover, reduce heat to medium-low, and simmer for 15 minutes.
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Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 of the potatoes, and 1/2 of the feta in a 9×13-inch baking dish. Pour 1/2 of the tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
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Cover and bake in the preheated oven for 25 minutes.
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Meanwhile, make the sauce: Stir milk, flour, and butter for together in a small saucepan; bring to a low boil, whisking constantly, until thick and smooth. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in beaten egg.
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Pour sauce over vegetables and top with Parmesan cheese. Continue baking, uncovered, until sauce is bubbly and top is lightly brown, 25 to 30 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories240 | |
% Daily Value * | |
Total Fat 12g |
15% |
Saturated Fat 6g |
32% |
Cholesterol 58mg |
19% |
Sodium 426mg |
19% |
Total Carbohydrate 26g |
9% |
Dietary Fiber 5g |
17% |
Total Sugars 9g |
|
Protein 10g |
|
Vitamin C 17mg |
87% |
Calcium 241mg |
19% |
Iron 2mg |
12% |
Potassium 785mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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