Moussaka, Kashkaval & Feta

Michael Solomonov

• 2 whole eggplants, cut crosswise into half inch rounds
• 1 cup Feta, Bulgarian preferred
• 1 cup Kashkaval cheese
• 1 cup cooked beluga lentils  
• 1 cup tomato sauce  
• 2 whole eggplants, cut crosswise into half inch rounds
• 1 cup Feta, Bulgarian preferred
• 1 cup Kashkaval cheese
• 1 cup cooked beluga lentils  
• 1 cup tomato sauce

Salt the eggplant liberally and leave overnight in fridge.
Wipe off salt.  Preheat oven to 350 F.
Toss eggplant slices with 2 Tbsp olive oil.  
Roast slices in 350 oven for approx 30-45 minutes until lightly brown and tender.
In a greased casserole dish, layer eggplant, tomato sauce, lentils and cheese. Repeat until you use up all of the ingredients.   
Place casserole into oven, covered, cook 1 hour, and remove cover.  
Press mixture down using a spoon, bake uncovered 15 min.
Allow to cool, slice and serve.