Summer Vegetable Moussaka

Ingredients:

• 3 medium eggplants (1.5–1.8 kg)
• 0.5 cups extra-virgin olive oil
• 2 cups dry French lentils
• Vegetable oil for frying + extra to grease the pan
• 4 large potatoes, peeled and cut into 0.5 cm thick circles.
• 165 g unsalted butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 3 cups tomato puree
• 2 tbsp tomato paste
• 1 teaspoon dried oregano
• 1 cinnamon stick, broken into pieces
• 2 cups of milk
• 3 cups heavy cream
• 1/4 tsp ground nutmeg
• 3/4 cup flour
• 6 large egg yolks
• 1 cup crumbled sheep's milk feta

Preparation:

1. Preheat oven to 200°C.
2. Grill the eggplants over a gas burner, turning with tongs, for 4–6 minutes. Let cool, then slice into 1-cm-thick slices. Arrange the eggplant slices on two baking sheets. Brush both sides with olive oil and season with salt. Bake until golden brown and cooked through, 20–22 minutes. Set aside.
3. In a large saucepan, cover the lentils with 6 cups of water and bring to a boil over medium-high heat. Cook until the lentils are tender but not mushy, 10-12 minutes. Drain and let cool.
4. Pour 2.5 cm of vegetable oil into a large, wide saucepan. Heat over medium-high heat until a deep-fry thermometer reads 175°C (350°F) (or drop a piece of bread into the oil; it should quickly turn golden). Fry the potato slices, a few at a time, until golden brown, 5–6 minutes. Transfer the potatoes to a wire rack to drain off excess oil and season with salt.
5. Prepare lentil-tomato sauce:
   
   In a large, wide saucepan, melt 4 tablespoons of butter over medium heat. Add the onion and cook, stirring, until softened and beginning to brown, about 6 minutes. Add the garlic and cook for another minute. Add the cooled lentils and cook for 3–4 minutes. Add the tomato puree, tomato paste, 1/2 cup of water, oregano, 2 teaspoons of salt, and 3 grinds of pepper and simmer for 20 minutes. Remove from heat and set aside.
6. Prepare the béchamel:
   
   Combine the milk and heavy cream in a medium saucepan, add the cinnamon, and bring to a simmer over medium heat; cook for 5 minutes. Remove from heat, stir in the nutmeg, and set aside.
7. In another saucepan, melt the remaining 110g butter over medium heat. Add the flour and cook, stirring, for 3–5 minutes (do not let it brown). Gradually whisk in the cream mixture, bring to a simmer, and cook the sauce until thickened and bubbling, 2–3 minutes; remove from heat. Whisk the eggs in a large bowl, then whisk them with 1 cup of béchamel; stir the egg mixture into the remaining béchamel. Season with salt and pepper, and add the feta.
8. Preheat oven to 175°C. Grease a very large baking dish or sheet pan.
9. Place half the eggplant in an even layer on the bottom of the pan, then top with half the lentil-tomato sauce, spreading it evenly. Top with a layer of half the potatoes, then spread with half the béchamel sauce. Repeat the layers (eggplant, lentil-tomato sauce, potatoes, béchamel).
10. Bake until golden brown, about 30 minutes. If the top burns, cover with foil 15 minutes before the end of the baking process. Let cool, then cut the moussaka into pieces.