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Ingredients

• 1 eggplant, thinly sliced
• 1 tablespoon olive oil
• 1 large zucchini, thinly sliced
• 2 potatoes, thinly sliced
• 1 onion, sliced
• 1 clove garlic, chopped
• 1 tablespoon white vinegar
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1/2 (14.5 ounce) can lentils, drained, juice reserved
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste
• 1 cup crumbled feta cheese
•  
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• black pepper to taste
• 1 pinch ground nutmeg
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese

Description

Eggplant, Zucchini, Potatoes And Onion Are Layered With Tomatoes And Lentils, And Baked With A Bechamel White Sauce.

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