Layers of roasted eggplant and tender potatoes layered with rich spiced lentil tomato ragu, topped with thick fluffy Greek béchamel.
Ingredients
2 eggplants & 2 potatoes (sliced and roasted)
1.5 cups brown lentils (cooked in rich tomato and cinnamon sauce)
2.5 cups rich creamy béchamel sauce
1/2 cup grated kefalotyri or Parmesan cheese
1/4 tsp ground nutmeg
Instructions
Roast eggplant and potato slices on baking sheets at 400°F (200°C) until tender.
Simmer lentils with tomato sauce, onions, garlic, and a hint of cinnamon.
In a baking dish, layer potatoes, eggplant, and the spiced lentil ragu.
Pour thick nutmeg-infused béchamel over top; sprinkle with cheese.
Bake at 375°F (190°C) for 35-40 minutes until béchamel is puffed and golden brown.
[ ADVERTISEMENT ]
Reserved banner container designed to adhere strictly to Google Publisher Policies. Non-deceptive, non-intrusive, and positioned cleanly between natural content breaks.
🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Roast eggplant and potato slices on baking sheets at 400°F (200°C) until tender.
Simmer lentils with tomato sauce, onions, garlic, and a hint of cinnamon.
In a baking dish, layer potatoes, eggplant, and the spiced lentil ragu.
Pour thick nutmeg-infused béchamel over top; sprinkle with cheese.
Bake at 375°F (190°C) for 35-40 minutes until béchamel is puffed and golden brown.
