Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400°F. | 2. Heat olive oil and butter over medium heat in a large skillet. | 3. Add onions, eggplant, garlic and seasonings. Cover and let saute, stirring occasionally for about 10 minutes. | 4. Add tomatoes and lentils with a little liquid. Cook until very thick. | 5. Stir in tomato paste and heat through. Adjust seasonings to taste. | 6. Butter a large casserole of oblong baking dish and layer half of the noodles across the bottom. Sprinkle one third of the parmesan over the noodles. Layer half of the sauce over noodles and parmesan. | 7. Layer the remaining half of the noodles over the sauce, sprinkle with one third of the parmesan and cover with the remaining sauce. *You could refrigerate it at this point if you want to make it ahead of time. | 8. Custard Sauce:. | 9. Heat butter in a saucepan over low heat, stir in flour, and let roux cook a few minutes. | 10. Pour in heated milk, stirring with a whisk. | 11. Slowly whisk sauce into beaten eggs. | 12. Pour sauce over entire casserole. It should drain through to the bottom and bind the whole thing together. If it sits on top, slide a butter knife in and out of the layers in a few places. | 13. Sprinkle with remaining parmesan and cover. | 14. Bake for 1 hour. | 15. Serve very hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lentil	1 1/2	cups	cooked	122.43	25.5717	10.3488	0.6353
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	2		chopped	128.0	29.888	3.52	0.32
eggplant	1		chopped unpeeled	-	-	-	-
garlic clove	1 -2		minced	0.0	0.0	0.0	0.0
cinnamon	1/2 - 1	teaspoon		-	-	-	-
oregano	1/2 - 1	teaspoon		0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
tomato	1		peeled chopped chopped drained	28.29	6.273	1.476	0.24600000000000002
tomato paste	8	ounces		185.9727	42.8871	9.7976	1.0659
parmesan cheese	1/2 - 1	cup	grated	0.0	0.0	0.0	0.0
macaroni	16	ounces	cooked	1034.1895	52.7527	53.3424	67.8573
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
milk	3	cups	heated	1656.0	39.888000000000005	16.488	171.648
egg	3		beaten	214.5	1.08	18.84	14.265
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.