Vegetarian Moussaka with Lentils

1. Preheat oven to 375°F (190°C). Brush eggplant slices with olive oil and bake for 15-20 minutes until tender and lightly browned. Set aside. 2. In a large pot, cook lentils according to package directions. Drain and set aside. 3. Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté onion until softened, about 5 minutes. Add garlic and cook for 1 minute more. 4. Stir in crushed tomatoes, red wine (if using), oregano, and cinnamon. Bring to a simmer, then add cooked lentils. Season with salt and pepper. Cook for 15-20 minutes, allowing flavors to meld and sauce to thicken. 5. For the béchamel: In a saucepan over medium heat, melt 2 tbsp olive oil. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Cook, stirring constantly, until sauce thickens. Remove from heat and stir in Parmesan cheese (if using), salt, and pepper. 6. Assemble: In a 9x13 inch baking dish, spread a thin layer of lentil sauce. Layer half of the eggplant slices, then half of the remaining lentil sauce. Top with the remaining eggplant slices, then the rest of the lentil sauce. Pour the béchamel sauce evenly over the top. 7. Bake for 30-35 minutes, or until the top is golden brown and bubbly. Let stand for 10 minutes before serving.