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Vegetarian Moussaka

1 1/2 lbs eggplant

4 T olive oil
1 cup finely chopped onions
1 finely chopped medium carrot
2 finely chopped cloves of garlic
2 T finely chopped parsley
1 cup lentils (brown or green, not red)
salt
pepper
1/4 t cayenne
1/4 t cinnamon
3 cups vegetable broth

2 T butter
2 T flour
1 1/4 cups milk
1/4 t salt
1/4 cup freshly grated Parmigiano-Reggiano

Saute the onion, carrot, garlic and parsley in the oil until softened
but not colored (about 5 minutes). Add the rest of the ingredients
and simmer covered until the lentils are tender (about 30-40
minutes). Add water or broth during this time, if needed. When
the lentils are done, all the liquid should be absorbed/boiled off.
Puree half the lentils and combine with the whole lentils.

Peel the eggplant and slice it .25 inches thick. If you want to,
salt it, let it drain 30 minutes, rinse it and dry it. Fry the
eggplant in olive oil until it is golden/reddish and drain it on
paper towels
or Brush the eggplant with olive oil and broil or bake it until
golden/reddish.

Make the bechamel, stirring in half the cheese when it is done.
Keep warm. (Press a piece of plastic wrap on the surface to prevent
it from getting a skin if it's going to sit.)

Pre-heat the oven to 350F. If you didnt fry the eggplant, oil an
8x8-inch baking dish. Cover the bottom of the baking dish with
half of the eggplant. Cover the eggplant with the lentils. Cover
the lentils with the rest of the eggplant. Cover the eggplant with
the bechamel. Cover the bechamel with the remaining parmesan.
Bake until light brown on top, 30-40 minutes. Let rest 5-10 minutes.

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