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Prepping the Eggplant:
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Take the eggplant and slice into 1/2 inch pieces. Sprinkle the eggplant with sea salt and put them in a large colander. Leave to sweat for 30 minutes, then pat dry with a paper towel.
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Preheat oven to 400 F. Lay eggplant onto a large baking sheet, brush with olive oil and bake for 12 minutes or until just softened. Remove and set aside to cool.
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Filling:
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Heat olive oil in a skillet over medium high heat, Add the cumin seeds and curry powder. Allow the spices to bloom for about 30 seconds. Add the garlic and onion and cook for 3 minutes, do not allow to burn. Add the chopped mushrooms. Add carrots and braised lentils. Add remaining ingredients and bring to a simmer, then cover, lower heat to medium low and cook for 20 minutes.
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Bechamel Sauce:
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Melt butter in a pan over medium heat. Add flour and whisk it together. It will form a ball. Cook for 1 minute. Add 1 cup of milk and whisk to combine. It will thicken quickly. Add the nutmeg.
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Whisk until smooth then cook for 5 minutes or until it thickens so that it thickly coats the back of a wooden spoon.
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Remove from the stove and whisk in both parmesan and goat cheese. Allow to cool for 5 minutes, then whisk the eggs in. Add salt and pepper to taste.
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To Assemble:
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Lower the heat in oven to 350 F.
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Place half the eggplant in the bottom of a baking dish, then top with all the Filling. Sprinkle with feta.
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Top with sliced potatoes, then pour over the Béchamel Sauce, and bake for 55 minutes or until golden brown.
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To serve:
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Let it cool for about 15-20 minutes before serving. To serve sprinkle with chopped cilantro.
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Note:
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*I used a 9x13 inch cast iron enameled lasagna dish.
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*You can add breadcrumbs to the top.
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* Cilantro can be replaced with parsley.