Lentil Mushroom Moussaka Recipe

Preheat oven to 350F (180C). Peel eggplant and slice into 1/2-in (1.25-cm) thick rounds. Place eggplant on a lightly greased baking sheet. Bake for 15 minutes. Cover lentils with 3 cups (750 mL) water. Bring to a boil. Reduce heat and simmer for 15 minutes or until lentils are soft. Drain well and set aside.

Heat oil in a wok or large, deep skillet set over medium heat. Add garlic and onions, and sauté for 5 minutes or until softened. Add mushrooms in batches of 2 cups (500 mL) each, and cook until browned before adding the next batch. Reduce heat to medium.

Stir in tomato paste, basil, soy sauce, wine and bread crumbs. Simmer for 5 minutes or until sauce is thickened.

Melt butter in a small saucepan set over medium heat. Whisk in flour and cook until thickened, about 2 minutes. Very gradually, whisk in milk. Cook, whisking, until thickened, about 5 minutes. Stir in Parmesan, salt, pepper and nutmeg.

Assemble casserole by placing eggplant in a lightly greased 9- x 13-in (3.5L) baking dish. Cover with mushroom sauce then cooked lentils. Spread cheese sauce evenly over top so that lentils are covered but still slightly visible. (Can be made ahead to this point, covered and refrigerated for up to 1 day. Bring to room temperature for 30 minutes before baking.) Cover and bake for 15 minutes. Continue baking, uncovered for another 15 minutes until golden.

Makes 8 servings.