Olympus Moussaka

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10 people

2 small eggplants
½ cup olive oil, divided
1 teaspoon salt
1 teaspoon pepper
6 cloves garlic, minced
4 medium zucchinis
1 medium yellow onion, diced
2 large stalks celery, diced
2 large carrots, diced
16 ounces cremini mushrooms, sliced
1 tablespoon chopped fresh oregano
½ teaspoon ground cinnamon
2 cups cooked lentils
One 14.5-ounce can crush tomatoes
½ teaspoon cayenne pepper
1 cup crumbled feta cheese
3 tablespoons butter
3 tablespoons all-purpose flour
3 cups milk
1 teaspoon nutmeg
4 egg yolks, beaten
1 cup grated Parmesan cheese, divided

Peel the eggplants and cut into ¼-inch-thick slices lengthwise.
Soak in a large bowl of salted water at least 30 minutes to draw out bitterness.
Drain and pat dry.
Preheat oven to 450ºF.
On two baking sheets, arrange eggplant slices.
Drizzle with 3 tablespoons olive oil and a pinch of salt and pepper.
Bake for 8 minutes, then flip and bake another 8 minutes.
Remove from oven, transfer eggplant slices to a platter, cover, and set aside.
Slice the zucchini lengthwise.
On the same baking sheets, lay out the zucchini slices.
Drizzle with 3 tablespoons olive oil and a pinch of salt and pepper.
Bake for 5 minutes, then flip and bake another 5 minutes.
Remove from oven and set aside.
Reduce oven temperature to 400ºF.
In large skillet over medium heat, heat the remaining 2 tablespoons olive oil.
Add the garlic, onion, celery, and carrots.
Cook until softened, about 10 minutes.
Add the mushrooms, oregano, and cinnamon; cook another 10 minutes.
Add the lentils, tomatoes, and cayenne pepper; cook 5 minutes more to incorporate flavors.
In a large baking dish, evenly layer half the eggplant slices.
Repeat with half the zucchini slices.
Top with the lentil mixture, then the feta.
Layer remaining zucchini then remaining eggplant.
Prepare the bechamel sauce.
In a medium saucepan over medium heat, melt the butter and flour.
Whisk until the flour mixture is golden brown, about 5 minutes.
Slowly whisk in the milk, a little at a time, then add the nutmeg.
Slowly whisk in the egg yolks, stirring constantly.
Add ½ cup Parmesan, 1 teaspoon salt, and 1 teaspoon pepper.
Cook for 3 minutes more at a low simmer to thicken.
Pour bechamel over top of vegetables in dish.
Top with remaining Parmesan.
Bake 30 minutes.
Remove from the oven and let stand at least 15 minutes.