By Robert J.Matthews
1 cup dry green or brown lentils, rinsed 1 onion, diced 3 cloves garlic, minced 3 tablespoons olive oil 1 (28 oz) can crushed tomatoes 1 teaspoon dried oregano 1⁄2 teaspoon cinnamon Salt and pepper to taste
1 large eggplant, cut into 1/4 inch rounds 2 zucchinis, sliced into 1/4 inch rounds Olive oil for brushing vegetables 1⁄2 cup crumbled feta cheese
Preheat oven to 375°F.
In a skillet over medium heat, cook lentils, onion, and garlic in olive oil for 5 minutes. Add crushed tomatoes and seasonings. Simmer 20 minutes, until thickened.
Brush eggplant and zucchini slices lightly with olive oil. Grill or bake 10 minutes on each side until tender.
Make béchamel sauce by melting butter in a saucepan. Whisk in flour, then slowly whisk in milk. Cook 5 minutes until thickened.
Assemble moussaka by layering the ingredients in a 9x13 baking dish: Lentil mixture, eggplant, zucchini, béchamel sauce, and feta cheese.
Bake 30 minutes at 375°F. Let stand 10 minutes before serving.