A celebration of Greek comfort cooking — layers of golden roasted eggplant, slow-cooked lentil ragù spiced with cinnamon, oregano and tomato, and roasted potato, finished with a rich, golden parmesan béchamel. Baked until bubbling and set, then sliced to serve. Hearty, soulful and deeply satisfying — designed to be the considered vegetarian main, not an afterthought.
Serves: 10
