The moussaka is a typical dish of Greek cuisine originally prepared with eggplant and minced meat, but it has many varieties today like the one we propose with this recipe.

We want to propose two presentations, one as a main course and one as a starter or a cover. Go for it!

INGREDIENTS

• 400g lentils cooked and drained.
• 1-2 aubergines
• 500g of tomato sauce
• 70g of Parmesan cheese
• 100g of red wine
• Fresh mozzarella pearls
• Romero

PREPARATION

1. We cut the eggplants into very thin slices, Although the thickness is going to taste 😉
2. We steam them for a few 20 approximately minutes or until we see that they are soft. (You can also cook them in the oven)
3. In a pot we put the cooked lentils, 400g of tomato sauce, Red wine, rosemary to taste and leave to cook over medium heat until we see that the mixture begins to thicken.
4. Add the grated Parmesan cheese and mix everything well for a few minutes. reserve.

Note: We want the tomato sauce mixed with the lentils to be rather thick because when you put it in the oven afterwards it will release eagles and thus we will be in the perfect point of juiciness.

PRESENTATION #1

1. On a baking sheet, smear the base with a little of the remaining tomato sauce and place the slices of
   eggplant until the base is covered by
   full.
2. In the second layer we pour all the content prepared in the pot previously.
3. In the third layer we cover everything again with more eggplant.
4. And as a cover we put the rest of the tomato sauce.
5. By last, we put the mozarella pearls on top.
6. We put in the oven preheated to 180º, during 15-20 minutes about, until we see that the cheese is well melted.

PRESENTATION #2

1. In individual casseroles with an approximate diameter of the diameter of the eggplant slices, spread a little tomato sauce on the base.
2. We put a slice of eggplant.
3. Top a tablespoon of reserved lentil mix.
4. Again we put another slice of eggplant on top.
5. And a tablespoon of the mixture.
6. Finally we place a pearl of mozzarella in the center.
7. We repeat the operation with the rest of the casseroles and put them in the preheated oven previously at 180º, during 15-20 minutes about, until we see that the cheese is well melted.