Vegetarian Moussaka Recipe | Food Network

Ingredients

• 3 medium eggplants (3 to 4 pounds)
• 1/2 cup extra-virgin olive oil
• Kosher salt
• 2 cups dried French lentils
• Vegetable oil, for frying, plus more for the pan
• 4 large russet potatoes, peeled and sliced 1/4 inch thick
• 1 1/2 sticks (12 tablespoons) unsalted butter
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• 3 cups tomato puree
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• Freshly ground pepper
• 1 cinnamon stick, broken into pieces
• 2 cups milk
• 3 cups heavy cream
• 1/4 teaspoon ground nutmeg
• 3/4 cup all-purpose flour
• 6 large egg yolks
• 1 cup crumbled sheep’s milk feta cheese