Vegetarian Mousakka

Instructions

1. Preheat oven to 400°F. Line 2 large baking sheets with parchment paper and drizzle with 1 tablespoon of the olive oil. Arrange the eggplant slices in an even layer among the 2 baking sheets, then drizzle with the remaining tablespoon of olive oil on top, and season with salt and pepper.  Bake for 15-20 minutes, flipping the slices halfway, until the eggplant is softened and slightly golden. Set aside to cool, then reduce oven to 350°F.
2. Add the chickpeas and lentils to a food processor pulse until broken up into coarse pieces (but not mushy).
3. Heat a tablespoon of olive oil in a large Dutch oven or pot over medium heat, then add the onion and garlic and cook for about 5 minutes, until softened and fragrant.
4. Add the canned tomatoes (crushed and diced), chickpeas, lentils, salt, parsley, oregano, coriander, and fennel. Stir well, bring to a simmer and simmer gently for 10 to 15 minutes, stirring occasionally. Stir in spinach leaves and cook until just wilted.
5. Spread a layer of the sauce (about 1/3 of the sauce) at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it. Cover with more sauce, followed by another layer of eggplant slices. Repeat one more time then cover your final layer of eggplant with a thin layer of tomato sauce.
6. In a medium bowl, stir together the Greek yogurt, ricotta, feta, egg, and pepper. Evenly pour the mixture over the final layer of tomato sauce.
7. Bake for about 1 hour, until the top is golden brown. Allow it to rest for 5 to 10 minutes, garnish with chopped fresh parsley, then slice into 6 even servings.