Vegetable Moussaka

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The Shiksa in the Kitchen
Nutrition per serving    (USDA % daily values)
CAL
360
FAT
37%
CHOL
26%
SOD
18%

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Ingredients for 10 servings

1 cup dry brown lentils, rinsed and sorted

2-3 medium eggplants (about 3 lbs. total), peeled

3 medium zucchini, sliced thin

3 large russet potatoes (1 ½ lb. total), peeled and sliced thin

2 cloves garlic, peeled

1 onion, diced

1 red bell pepper, seeded, cored, and sliced thin

2 cans diced tomatoes

3 tbsp fresh Italian parsley, chopped

1/2 tbsp balsamic vinegar (optional—adds mild sweetness)

1 tsp oregano

1/2 tsp cinnamon

Dash of cayenne pepper

1/2 cup crumbled feta cheese

10 tbsp grated pecorino or parmesan cheese

4 tbsp unsalted butter

3 tbsp all purpose white flour

3 cups milk

1 egg, beaten

1/4 tsp nutmeg, or more to taste

Extra virgin olive oil

Salt and pepper

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