Eggplant & Lentil Moussaka

Preheat the oven to 375°F (190°C). Slice the eggplant into 1/4-inch rounds, place on a baking sheet, brush with 1 tablespoon of olive oil and sprinkle with salt. Bake for 15 minutes until slightly softened.

Meanwhile, rinse 1/3 cup of green lentils and add to a small pot with 3/4 cup of vegetable broth. Add 1 bay leaf and bring to a boil, then reduce heat and simmer for 20-25 minutes until tender but not mushy.

While the lentils cook, dice 1/2 red bell pepper and 1/2 zucchini into small cubes.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced vegetables and sauté for 5 minutes until softened.

When the lentils are cooked, drain any excess liquid and remove the bay leaf. Add the lentils to the vegetable mixture.

Stir in 1 teaspoon dried oregano, 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes to blend the flavors. Remove from heat.

For the béchamel sauce, melt 1 tablespoon of butter in a small saucepan over medium heat. Add 1 tablespoon of flour and whisk continuously for 1 minute to make a roux.

Gradually whisk in 1/2 cup of milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until thickened.

Remove from heat and let cool slightly. Beat 1 small egg in a separate bowl, then gradually whisk a small amount of the warm sauce into the egg to temper it. Then add the egg mixture back to the sauce.

Stir in 1 tablespoon of grated parmesan cheese, a pinch of nutmeg, and 1/4 teaspoon salt into the béchamel sauce.

In a small baking dish (approximately 6x6 inches), place half of the eggplant slices on the bottom. Top with the lentil mixture, then arrange the remaining eggplant slices on top.

Pour the béchamel sauce over the top, spreading it evenly. Sprinkle with 1 tablespoon of parmesan cheese and 2 tablespoons of breadcrumbs.

Bake in the preheated oven for 25 minutes until golden brown on top. Let rest for 5 minutes before serving.