Vegetarian Moussaka: A flavorful, plant-based dish with rich layers of vegetables, lentils, and a creamy béchamel topping.

Sprinkle salt over eggplant slices and let them sit for 30 minutes. Afterward, rinse and gently pat dry with paper towels.

Preheat your oven to 375°F (190°C).

Heat olive oil in a large skillet over medium-high heat. Sauté the eggplant and zucchini until golden, about 3 minutes per side. Remove and drain on a paper towel-lined plate, saving the oil in the skillet.

Add extra oil if necessary and heat it up. Brown the potato slices for 3 to 5 minutes per side. Once done, remove and drain them similarly, reserving the oil in the pan.

Sauté the onions and garlic in the remaining oil until they are golden, about 5 to 7 minutes. Pour in vinegar, bring to a boil, then reduce heat to medium-low and simmer until the liquid thickens. Stir in tomatoes, lentils, half of their liquid, parsley, and oregano. Season with salt and pepper. Cover and let simmer for 15 minutes.

In a 9x13-inch baking dish, layer a third of the eggplant, a third of the zucchini, half of the potatoes, and half of the feta. Top with half of the tomato-lentil mixture. Repeat the layering process, finishing with a layer of eggplant and zucchini.

Cover and bake for 25 minutes in the preheated oven.

While the vegetables are baking, prepare the béchamel sauce: In a small saucepan, whisk together milk, flour, and butter. Bring to a low boil, stirring constantly until thickened. Season with nutmeg and black pepper. Remove from heat, cool for 5 minutes, and stir in the beaten egg.

Pour the sauce over the baked vegetables and top with Parmesan cheese. Bake uncovered for another 25 to 30 minutes, or until the sauce is bubbly and the top is lightly browned.