Halal Vegetarian Moussaka (Eggplant Healthy Light)

• 2 large eggplants, sliced ½-inch thick
• 1 large onion, 4 garlic cloves
• 1 lb mushrooms or lentils (1.5 cups cooked), chopped
• 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste
• 1 tsp cinnamon, 2 tsp oregano, salt & pepper
• 2 cups béchamel (2 cups milk + 3 tbsp flour + 2 tbsp oil + nutmeg) or yogurt-tahini sauce for lighter version
• Olive oil, optional parmesan or nutritional yeast

1. 1Salt eggplant slices, let drain 20 min, rinse and roast at 425°F for 20 min.
2. 2Sauté onion, add mushrooms/lentils, garlic, spices, tomatoes. Simmer 15 min.
3. 3Layer eggplant and sauce in baking dish. Top with béchamel. Bake 30-40 min until bubbly and golden.

Nutrition values are estimates.