Vegetarian Lentil Moussaka

Name: Vegetarian Lentil Moussaka
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Greek
Ingredients: 2 medium eggplants, sliced 0.3 inch thick; 2/3 teaspoon salt; 1 tablespoon olive oil; 1 yellow onion, diced; 2 cloves of garlic, minced; 2 cans of red lentils, drained (460 grams); 1/3 cup red wine (80 milliliters); 1/2 can of crushed tomatoes (200 grams); 2 tablespoons tomato puree; 2/3 cup vegetable stock (160 milliliters); 1 bay leaf; 1 teaspoon sugar, to taste; 2 teaspoons dried oregano; 1/2 teaspoon cinnamon; 1/2 teaspoon salt; 40 grams butter (2 1/2 tablespoon); 40 grams all-purpose flour (3 1/2 tablespoon); 1 2/3 cups milk (400 milliliters); 1/4 teaspoon freshly grated nutmeg; 1/3 cup shredded vegetarian parmesan cheese (20 grams); 1 egg + 1 egg yolk; 1/4 teaspoon freshly cracked pepper; 1/4 cup breadcrumbs (4 tablespoons)