Vegetarian Moussaka with Lentils

Steps

1. Preheat the oven to 425°F (220°C). Slice the eggplants lengthwise 1/2 inch (1 cm) thick and spread them on 2 parchment-lined baking sheets. Brush both sides with 60 ml of olive oil in total and season with 1 tsp of fine salt. Roast for 25 minutes, flipping halfway, until golden at the edges, soft and creamy in the center.
2. Meanwhile, rinse the green lentils and put them in a saucepan with 1 liter of cold water and the bay leaf, with no salt. Bring to a boil, then simmer for 18 to 20 minutes, until tender but still whole. Drain and keep the bay leaf.
3. Chop the onions and garlic. In a large deep skillet, heat 30 ml of olive oil over medium heat and cook the onions for 8 minutes, stirring, until golden. Add the garlic, cinnamon and dried oregano and stir for 1 minute, then add the tomato paste: let it cook for 2 minutes, until it darkens and sticks a little to the bottom.
4. Deglaze with the red wine, scraping up the brown bits, and reduce by half for 3 minutes. Add the crushed tomatoes, drained lentils, bay leaf, 0.5 tsp of fine salt and the black pepper. Simmer uncovered for 15 minutes, stirring now and then, until a spoon dragged across the bottom leaves a clear trail. Remove the bay leaf and stir in half the chopped parsley.
5. Take the eggplant out of the oven. Peel the potatoes, slice them 1/4 inch (5 mm) thick, toss with the remaining 10 ml of olive oil and a pinch of fine salt, and spread them on a baking sheet. Roast for 15 minutes at 425°F (220°C), until tender and spotted with gold.
6. While the potatoes roast, make the bechamel: melt the butter in a saucepan over medium heat, add the flour and whisk for 2 minutes. Pour in the milk a little at a time, whisking, then let it thicken at a gentle boil for 5 to 6 minutes, whisking constantly, until it coats the spoon in a thick layer, like pastry cream.
7. Off the heat, grate the nutmeg into the bechamel and add 0.5 tsp of fine salt and 50 g of the grated hard cheese. Let it cool for 2 minutes, then whisk in the egg yolks quickly so they don't scramble.
8. Lower the oven to 350°F (180°C). In a 12 x 9-inch (30 x 22 cm) baking dish at least 2 1/2 inches (6 cm) deep, line the bottom with overlapping potato slices. Cover with half the eggplant, spread all the lentil ragout on top, then the rest of the eggplant. Pour over the bechamel and smooth it right to the edges to seal. Sprinkle with the remaining 30 g of cheese.
9. Bake for 45 minutes at 350°F (180°C), until the top is puffed, golden brown in spots and bubbling at the edges. If the top browns too fast, lay a sheet of foil over it.
10. Let it rest for 20 to 30 minutes before cutting: the bechamel and ragout firm up, and the squares come out clean instead of collapsing. Serve sprinkled with the rest of the parsley.