2 medium eggplants, sliced 1/4 inch thick (to yield ~ 2lbs sliced eggplant)
1/2 cup (90gm) lentils
2 cups vegetable stock
1 bay leaf
8 ounces fresh tomatoes, cored and diced
2 tablespoon extra virgin olive oil
1 onion, cut in half and sliced in moons
4 cloves of garlic, minced
1 10oz package sliced fresh portobello mushrooms
1 (14.5 ounce) can garbanzo beans, drained & rinsed
1 (14.5 ounce) can diced tomatoes
2 tablespoons tomato paste
4 whole cinnamon sticks
1 1/4 cups (280gm) fat free plain Greek yogurt
3 oz freshly grated pecorino romano cheese (or other hard grating cheese)
salt and fresh ground black pepper to taste
Preheat the oven to 350F.
Sprinkle the eggplant slices with salt, and place them in a colander in the sink.
Pick over lentils and rinse. Place the lentils, stock, and bay leaf in a saucepan. Cover, bring to a boil, and simmer for 30 minutes or until lentils are just tender. Keep warm.
Heat a large saucepan over medium heat, and spray with olive oil cooking spray. Cook the onions, letting them sweat out, until softened, about 8-10 minutes. Add the mushrooms and continue to cook until their moisture has been released, about 5 minutes.
Add garlic and cook for another minute or until fragrant. Season vegetables with salt and pepper. Drain and reserve any unabsorbed liquid from the lentils, and add to pan along with chickpeas, fresh and canned tomatoes, tomato paste, and cinnamon sticks. Bring to a boil, cover, reduce to a simmer and cook for 10 minutes, until thickened. If sauce gets too thick, add a few tablespoons of reserved vegetable broth. If sauce is thin, uncover and increase heat.
Rinse eggplant slices and pat dry with paper towels. While sauce is cooking, heat a large saute pan over medium-high heat. Using a little of the olive oil at a time and working in batches, cook all of the eggplant slices for about 5 minutes, turning once, so that they are lightly browned on each side.
Remove cinnamon sticks from lentil mixture and season to taste with salt and pepper. Place one third of the eggplant slices in the bottom of a 9 x 13 baking dish. Top with one third of the lentil mixture. Repeat the layers twice, and press the top down with the back of a spatula.
Whisk together eggs and yogurt until mixed. Season with salt and pepper. Pour yogurt mixture on top of moussaka and top with grated cheese. Bake for 45 – 50 minutes, until top is lightly browned.
Servings Per Recipe: 6
Amount Per Serving
Total Fat: 12.1 g
Cholesterol: 121.2 mg
Sodium: 759.6 mg
Total Carbs: 40.1 g
Dietary Fiber: 14.2 g
Protein: 22.9 g