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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Preparation Time

  Cooking Time - 90 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry. | 2. Preheat oven to 375 degrees F (190 degrees C). | 3. Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet | 4. Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet. | 5. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes. | 6. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini. | 7. Cover and bake in preheated oven for 25 minutes. | 8. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg. | 9. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
eggplant	1		sliced	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
zucchini	1		sliced	3.36	0.4976	0.4336	0.064
potato	2		sliced	-	-	-	-
onion	1		sliced	64.0	14.944	1.76	0.16
garlic	1	clove	chopped	4.47	0.9918	0.1908	0.015
white vinegar	1	tablespoon		2.682	0.006	0.0	0.0
tomato	1	can	peeled chopped	62.068999999999996	13.7631	3.2384	0.5397
lentil	1/2	can	drained	61.1844	12.7795	5.1718	0.3175
oregano	1	teaspoon		2.65	0.6892	0.09	0.0428
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt black pepper	to taste		ground	-	-	-	-
feta cheese	1	cup	crumbled	396.0	6.135	21.315	31.92
butter	1 1/2	tablespoons		128.25	5.8927	4.0072	10.8
purpose flour	2	tablespoons		-	-	-	-
milk	1 1/4	cups		186.05	14.579	9.6075	9.9735
black pepper	to taste		ground	0.0	0.0	0.0	0.0
nutmeg	1	pinch	ground	0.7219	0.0678	0.008	0.0499
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	1/4	cup	grated	74.0	8.0	8.0	1.0

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