Description
A vegetarian take on the classic Greek dish, this meatless version uses mushrooms, mixed beans, lentils and walnuts in a rich, warmly spiced tomato sauce, layered with eggplant and potato and topped with a thick layer of easy cheesy yogurt bechamel sauce.
Ingredients
- 1 medium eggplant (about 1 lb.)
- 1 medium or 2 small potatoes
- 2 – 3 Tablespoons extra virgin olive oil
For the meatless Greek red sauce:
- 1/2 Tablespoon extra virgin olive oil
- 1 small onion, peeled & chopped
- 3 – 5 cloves garlic, peeled
- 3 – 4 oz. baby bella mushrooms, chopped
- 1/4 cup red wine
- 1 lb. tomatoes, peeled (with juices)
- 1/2 cup chopped bell peppers (optional)
- 1 cup cooked mixed beans, with juices (I used my Instant Pot beans)
- 1/4 cup dry green or brown lentils
- 1 teaspoon cinnamon
- A pinch of each: allspice and nutmeg
- 1/4 cup walnuts or pecans, chopped fine
- 1/2 teaspoon salt & fresh ground pepper, to taste
For the easy cheesy yogurt bechamel:
- 1 2/3 cups plain Greek yogurt
- 1/3 cup milk
- 1/4 teaspoon EACH: nutmeg, salt, freshly ground pepper
- 2 eggs
- 3/4 cup freshly grated parmesan cheese
For the bottom: 1/3 cup breadcrumbs (preferably whole wheat)
Instructions
- Preheat the oven to 400 F. Line 2 large baking sheets with silicon baking mats.
- Peel & slice the eggplant into thin (1/4-inch) slices. Slice the potato(es) into 1/4 inch slices. Set the slices on the prepared baking sheets, brush both sides of the slices with olive oil and sprinkle lightly with salt & pepper. Bake at 400 F. for about 5- 10 minutes, until tender.
- While the veggies are roasting, heat a medium saucepan over medium heat. Add the olive oil and swirl to coat, then the onions. Saute until soft and translucent, then stir in the garlic and mushrooms and cook for several minutes more. Stir in the red wine and cook a bit longer, then add the tomatoes, bell peppers, beans and dry lentils along with the cinnamon and allspice. Reduce heat to medium low, cover and cook for 20 – 25 minutes or until the lentils are tender. Stir in the chopped nuts and salt and season to taste with fresh ground pepper.
- In a small mixing bowl, whisk together the ingredients for the bechamel sauce, reserving a bit of the cheese for the top.
- To assemble the casserole: coat the bottom of the a 2-quart casserole or 11-cup (8×10-inch rectangular) pyrex baking dish with breadcrumbs, then make a layer of the eggplant. Cover completely with some of the Greek red sauce. Add a layer of potatoes and again, coat with sauce. On top of that, one more layer of eggplant, then smooth any remaining sauce over top. Pour the bechamel over top and use a spatula to smooth it out, then sprinkle with the reserved Parmesan.
- Bake at 400 F. for 50 – 60 minutes or until the top is nicely browned and set. Let sit for about 10 minutes, then dish it up and enjoy!
Notes
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Nutrition
- Calories: 294
- Fiber: 6.3 g
- Protein: 15.9 g
Keywords: Meatless, Heart Healthy, Plant-based, Eggplant, Beans, Potato, Vegetarian