Vegetable Moussaka

INGREDIENTS
3 medium eggplants, cut into 5mm slices
Olive oil spray
2 tbs olive oil, extra
1 red onion, diced
2 cloves garlic, crushed
2 stalks celery, sliced
1 carrot, diced
400g canned diced tomatoes
400g canned lentils, drained and rinsed
¼ cup tomato paste
1 tsp dried thyme
1 tsp dried tarragon
2 tbs wholemeal breadcrumbs
Cheese sauce
2 tbs margarine
4 tbs plain flour
2 cups low fat soy or dairy milk
1/3 cup parmesan cheese
2 egg yolks

METHOD
Lightly spray eggplant slices with oil, cook in a large frypan until lightly browned.

Meanwhile, heat extra oil in a saucepan, add onion, garlic, celery and carrot.

Cook, stirring, for 5 minutes. Add tomatoes, lentils, tomato paste and dried herbs.

Cook for a further 10 minutes. For white sauce, melt margarine in a saucepan over medium heat.

Add flour and stir to combine, cook stirring for 3 minutes. Gradually add milk,

stirring continuously until sauce is thick and smooth. Add cheese and stir until melted through.

Remove from heat and add egg yolks. Line a greased 23cm x 15cm baking dish with 1/3 of the

eggplant, top with half the sauce, then half the remaining eggplant, followed by sauce,

then remaining eggplant. Top with white sauce and sprinkle with breadcrumbs.

Bake in a moderate oven, 180°C, for 40 minutes or until lightly golden.