Farm-Style Moussaka

6 servings

1 cup lentils, or 1 lb ground beef

½ can crushed tomatoes

sea salt, pepper, & garlic powder, to taste

2-3 large potatoes, thinly sliced

4 cups, or more, thinly sliced eggplants

2-3 tomatoes, thinly sliced

cheese (cheddar, mozzarella, or parmesan)

fresh basil, chopped

For lentils: In a large pot, pour in the lentils and 3 cups of water. Bring to boil, then lower down to a simmer. Cover and cook for 20 minutes.
For beef: In a large pot, brown the ground meat.
Add to the pot, the crushed tomatoes and seasonings. Bring to simmer and cook for 10 minutes.
In a large and deep baking dish, layer the potatoes. Sprinkle salt over them. Add a layer of eggplants, then sprinkle a little more salt.
Pour the tomato mixture over the layers of vegetables and spread it evenly. Layer on the tomato slices.
Top with an even layer of cheese. Bake at 375° for 45 minutes, or until the cheese is golden and bubbly. Let rest for 15 minutes. Serve each slice with fresh basil.

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