Vegetarian Moussaka with Mushrooms and Lentils

1. Slice eggplants into 1/2-inch rounds, sprinkle both sides with salt and place in a colander for 20 minutes to draw out moisture; rinse and pat dry.
2. Preheat oven to 220°C (425°F). Brush eggplant slices lightly with olive oil and roast on a baking sheet 20 minutes, turning once, until golden; set aside.
3. Rinse lentils and place in a saucepan with 20 2/7 fl oz water; bring to a simmer and cook 20–25 minutes until tender but not mushy; drain and set aside.
4. Lower oven to 180°C (350°F). Heat 2 tbsp olive oil in a large skillet over medium heat, add chopped onion and sauté 5–7 minutes until soft, then add minced garlic and cook 1 minute.
5. Add sliced mushrooms and cook 6–8 minutes until browned and any liquid has evaporated.
6. Stir in tomato sauce, tomato paste, oregano, cinnamon, salt, pepper and sugar; simmer gently 10–15 minutes to concentrate flavors.
7. Fold cooked lentils into the mushroom tomato mixture, adjust seasoning and remove from heat; stir in chopped parsley if using.
8. Assemble the moussaka in a 23x33 cm (9x13 in) baking dish: arrange a single layer of roasted eggplant, spread the lentil-mushroom ragù evenly, then top with remaining eggplant slices.
9. Pour the prepared béchamel over the layered vegetables, smooth the top and sprinkle with remaining grated cheese.
10. Bake at 180°C (350°F) for 35–40 minutes until the béchamel is set and golden. Let the moussaka rest 15 minutes before slicing and serving.

Béchamel

1. In a saucepan, melt butter over medium heat, add flour and whisk to form a roux; cook 1–2 minutes without browning.
2. Gradually whisk in warmed milk, smoothing out lumps, then bring to a gentle simmer and cook until thick enough to coat the back of a spoon, about 5–8 minutes.
3. Remove from heat, season with salt and nutmeg, then whisk in grated cheese until melted; temper and stir in the beaten egg off heat to enrich the sauce.