A delightful vegetarian dish combining lentils, eggplants, and a creamy topping.
Cook the lentils in water until tender, then drain and set aside.
Adding a bay leaf to the lentils while cooking enhances their flavor.
Sauté the onion and garlic in a frying pan until soft and golden.
Cook on medium heat to avoid burning the garlic.
Add the mushrooms to the pan and cook until they release their juices and darken.
Stir occasionally to ensure even cooking.
Stir in the chopped tomatoes, cumin, salt, and pepper, and simmer until thickened.
Taste and adjust seasoning as needed.
Boil the potatoes until tender, then slice them lengthwise.
Let the potatoes cool slightly before slicing to handle them easily.
Slice the eggplants lengthwise, bake them on a greased baking sheet until soft.
Sprinkle a little salt on the eggplants before baking to enhance their flavor.
Layer the potatoes, eggplants, and lentil mixture in a baking dish.
Press each layer gently to compact the ingredients.
Prepare a béchamel sauce by melting butter, stirring in flour, and gradually adding milk. Mix in ricotta, parmesan, and egg.
Whisk continuously to avoid lumps in the sauce.
Pour the topping over the assembled bake, sprinkle with nutmeg, and bake until golden.
Let the bake rest for a few minutes before serving to set the layers.
Serve warm and enjoy your delicious vegetarian bake.
Pair with a fresh salad for a complete meal.
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