Vegetarian Moussaka

Vegetarian Moussaka
I replace the classic ground lamb in this dish with lentils. It turned out really tasty, and the lentils made a good meat substitute in that it was hearty and satisfying. the lentils had heat from the cayenne peppers and acidity from the tomatoes, which was balanced out by the grilled aubergines with olive oil and the smooth rich bechamel sauce on top.

1 cup lentils (soak >2hr ahead of time)
1 24 oz can whole peeled tomatoes
3 celery stalks
1 medium onion
2 medium aubergines
1.5 cups ricotta cheese
1 egg
cumin
cayenne pepper
salt
ground black pepper
1 cup grated guyere cheese
bechamel sauce

slice aubergines into 1/2 inch rounds, salt lightly and let sit for 30 minutes (this takes the bitterness out of them). grill aubergines in pan with olive oil, then cut into 1/2 inch cubes, set aside.
in a large sauce pan sautee chopped celery, onions in olive oil with cumin. when vegetables are translucent, add lentils and 1 cup of water. let lentils simmer for 20 minute till soft. add can of tomatoes (either crush or cut them into small pieces first) and cayenne pepper, salt to taste. continue to reduce the sauce until only a little liquid is left. turn off heat.
mix bechamel sauce together with egg and ricotta cheese.
in a large pyrex baking, pour in lentils. add layer of aubergine. then spread the bechamel sauce mixture over. (if the pan is deeper, a thin layer of sliced boiled and lightly salted potatoes can be layered between the aubergine and bechamel sauce mixture).

bake in 400F oven for 30 minutes. add layer of guyere cheese (optional sprinkle of bread crumbs). stick back into oven for 10 minutes until top is golden brown and crusty.

Bechamel Sauce
1.5 cups whole milk
2 tbs butter
2 tbs flour
4 parsley stalks
2 bay leaves
2 blades of mace
3 slices of onion
10 whole black peppercorns
10 whole white peppercorns
nutmeg
salt

combine milk, parsley, bay leaves, mace, onion and black peppercorn in a sauce pan over medium heat. when it starts simmering, remove from heat and let sit for one hour. in the mean time, melt butter, add flour and let cook for 5 minutes. over medium heat, pour milk mixture into butter/flour slowly whisking to combine. add nutmeg and crushed white peppercorns and salt to taste. sauce should start thickening after 10 minutes.