Lentil Moussaka

Instructions

1. 1

   Heat oven to 425°F. Slice the eggplants into ½-inch rounds, brush with 3 tbsp oil, salt, and roast on sheet pans 20 minutes until soft.

2. 2

   Meanwhile cook the diced onion in the remaining oil 5 minutes, add the garlic and cinnamon, then the lentils, tomatoes and 2 cups water. Simmer 25 minutes until the lentils are tender and the sauce is thick.

3. 3

   For the topping, whisk the cornstarch into the cold oat milk with the nutmeg and a pinch of salt, then cook over medium heat, whisking, until thick like pudding.

4. 4

   Lower the oven to 375°F. Layer half the eggplant in a 9x9 dish, then all the lentils, then the remaining eggplant, and spread the creamy topping over it.

5. 5

   Bake 25 minutes until bubbling and lightly golden. Rest 10 minutes before cutting. Make it a day ahead for easier slicing.