Recipes Fruits and Vegetables Vegetables Eggplant Lentil and Eggplant Moussaka 3.5 (2) 1 Review 2 Photos Enjoy a Mediterranean-inspired dish from my book The Lenten Cookbook (Sophia Institute Press 2021), co-authored by Scott Hahn. Submitted by chefdavidgeisser Updated on February 28, 2022 Save Rate Print Share Close Add Photo Prep Time: 35 mins Cook Time: 1 hr 15 mins Total Time: 1 hr 50 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ½ pounds eggplant, cut into 1/4-inch slices 1 pound tomatoes, stems removed 2 tablespoons olive oil 2 medium onions, minced 3 cloves garlic, minced ½ cup beluga lentils 2 tablespoons tomato paste 1 ½ cups vegetable broth 1 ½ pounds zucchini, chopped 1 tablespoon dried savory 1 teaspoon ground cinnamon 1 teaspoon ground cumin ¾ cup crumbled feta cheese 1 ¼ cups plain Greek yogurt 4 large eggs sea salt and freshly ground black pepper to taste Directions Bring a large pot of salted water to a boil. Blanch eggplant slices in the boiling water for 1 minute. Rinse slices under cold water, then drain on paper towels. Blanch tomatoes in the boiling water for 1 minute. Rinse in cold water, then remove skins. Cut tomatoes into quarters and remove and discard the cores. Chop tomatoes coarsely. Heat olive oil in a saucepan over medium heat. Add onions and garlic and sauté until translucent, about 5 minutes. Add lentils and tomato paste; sauté briefly. Add vegetable broth, cover, and bring to a boil. Reduce heat to low and simmer for 15 minutes. Add chopped tomatoes, zucchini, savory, cinnamon, and cumin. Cover, increase heat, and bring to a boil. Reduce heat to low and simmer for 10 more minutes. Preheat the oven to 425 degrees F (220 degrees C). Pour 1/2 of the lentil mixture into the bottom of a large oven-proof dish. Cover with 1/2 of the eggplant slices. Pour remaining lentil mixture over top and cover with remaining eggplant slices. Mash feta cheese with a fork; mix with yogurt and eggs. Season with salt and pepper. Spread over the eggplant layer. Bake in the center of the preheated oven until golden brown, about 25 minutes. Editor's Note: Excerpted from The Lenten Cookbook © 2021 by David Geisser, Scott Hahn. Photography © 2021 by Roy Matter. Reproduced by permission of Sophia Institute Press. All rights reserved. I Made It Print Nutrition Facts (per serving) 510 Calories 26g Fat 49g Carbs 27g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 510 % Daily Value * Total Fat 26g 33% Saturated Fat 10g 51% Cholesterol 225mg 75% Sodium 637mg 28% Total Carbohydrate 49g 18% Dietary Fiber 19g 67% Total Sugars 19g Protein 27g 53% Vitamin C 55mg 61% Calcium 292mg 22% Iron 6mg 31% Potassium 1616mg 34% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.