Ingredients

• 2 large eggplants, sliced lengthways
• 1/4 cup olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 cup lentils, cooked
• 2 cups canned diced tomatoes
• 1 tbsp tomato paste
• 1 tbsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup breadcrumbs
• Salt and pepper

Instructions

1. Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
2. Brush the eggplant slices with olive oil and place them on the baking sheet. Bake for 20-25 minutes, then remove from oven and set aside.
3. Heat the remaining olive oil in a large skillet over medium heat. Add the onion and garlic and stir until onions are translucent and garlic is fragrant.
4. Add cooked lentils, diced tomatoes, tomato paste and all spices except for cinnamon and nutmeg. Stir well and season with salt and pepper to taste.
5. Simmer for 15-20 minutes, until the sauce has reduced and thickened. Remove from heat and set aside.
6. Grease a 9×13 inch baking dish and sprinkle the bottom with breadcrumbs.
7. Spread a layer of eggplant slices on the bottom of the dish, then spoon a layer of the lentil-tomato sauce on top. Repeat layers until ingredients are used up, finishing with a layer of eggplant slices on top.
8. Sprinkle cinnamon and nutmeg over the top of the moussaka, cover with foil and bake for 25 minutes.
9. Remove foil and bake for another 10-15 minutes, until the top is browned and bubbly. Let cool for a few minutes before serving.