Vegetarian Moussaka Recipe

Ingredients (28)

• Olive oil, for the baking dish
• For the vegetables
• 3 large eggplants (about 4 pounds)
• 6 medium zucchini (about 3 1/2 pounds)
• 1/4 cup olive oil
• 1/2 teaspoon kosher salt
• For the tomato sauce
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 1/2 teaspoon kosher salt
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1/2 cup white wine
• 1 (28-ounce) can crushed tomatoes
• 1/2 cup dried red lentils
• For the béchamel
• 3 tablespoons unsalted butter
• 5 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup (about 4 ounces) grated Kefalotyri, Kasseri, Pecorino Romano, or Parmesan cheese
• To assemble the moussaka
• 6 tablespoons fine, dry breadcrumbs
• 1 tablespoon chopped fresh oregano leaves
• 1/2 cup (about 4 ounces) grated Kefalotyri, Kasseri, Pecorino Romano, or Parmesan cheese
• 2 tablespoons chopped parsley, for garnish