Ingredients
Serves 6
Cooking time: More than 1 hour
Moussaka is best cooked the day before required for easier cutting. Recipe unsuitable to freeze.
1 large eggplant, thinly sliced
(or 1½ medium eggplants)
coarse cooking salt
oil
2 medium potatoes, thinly sliced
2 tablespoons packaged
breadcrumbs
3 tablespoons grated parmesan cheese
Lentil layer:
1 tablespoon oil
1 medium onion, chopped
6 clove garlic, crushed
1 cup brown lentils
lots chopped fresh flat parsley
lots chopped oregano
425g can tomatoes
2 tablespoons tomato paste
Cheese sauce layer:
60g butter
70g (½ cup) plain flour
440ml (1¾) cups soy milk
125ml (½ cup) cream
¼ teaspoon ground nutmeg
1/3 cup grated parmesan cheese
Method
Sprinkle eggplant with salt; stand 30 minutes, rinse under cold water and pat dry with absorbent paper.
Heat oil in large frying pan, cook potatoes and eggplant in batches until tender, drain on absorbent paper.
Lightly grease ovenproof dish (8 cup (2 litre) capacity), sprinkle base with half the breadcrumbs. Layer half the eggplant in dish, sprinkle with a third of parmesan cheese and spoon over half the lentil sauce. Add potatoes in a layer, sprinkle with another third of parmesan cheese, then spoon over remaining lentil sauce, finish with a layer of eggplant.
Pour hot cheese sauce over eggplant, sprinkle with combined remaining parmesan cheese and crumbs. Bake at 180deg;C for 1 hour.
Lentil sauce: Heat oil in large frying pan, add onion and garlic, cook, stirring, until onion is soft. Add lentils, cook, stirring, until ready. Stir in parsley, oregano, undrained crushed tomatoes, tomato paste; bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until liquid has evaporated.
Cheese sauce layer: Melt butter in saucepan, stir in flour, cook for 1 minute; stir constantly. Gradually stir in milk, cream and nutmeg, stir constantly over heat until sauce boils and thickens. Remove from heat, stand 5 minutes, stir in cheese and egg.