On a cutting board, thinly slice eggplant, zucchini and potatoes, chop onion and mince garlic.
On paper towels, salt eggplant and let stand for 30 minutes. Rinse and pat dry.
Preheat oven to 375 F (190 C)
In a large skillet, heat oil. Lightly borwn eggplant, zucchini and potatoes. Drain.
In same large skillet, saute onions and garlic. Add vinegar and reduce. Stir in tomatoes, lentils, half the lentil juice oregano and basil. Cover, reduce heat to medium low, and simmer for 15 minutes.
In a 9x13 casserole dish, layer eggplant, zucchini, potatoes, onions and feta. Pour in tomato mixture. Repeat layering with sliced veggies.
Cover and bake for 25 minutes
Meanwhile, in a small saucepan melt butter. Add flour and milk, whisking constantly until thick and smooth. Add pepper, nutmeg and mace. Remove from heat, let cool five minutes and add beaten egg.
Pour sauce over casserole, sprinkle with parmesan. Bake uncovered for 25-30 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (329g)|
|Recipe Makes: 8|
|Calories from Fat: 130 (38%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 8.7g||43 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 67.3mg||21 %|
|Sodium 464.1mg||16 %|
|Potassium 970.7mg||26 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 26.8g|
|Protein 15.3g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 340
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