Moussaka: Mediterranean Potato and Eggplant Bake

To Make the Layers:

1. Slice potatoes and eggplant to get widest 1/2-inch thick slices.
2. Put baking paper on an over tray (or two), place one layer of potatoes and eggplant slices, brush with olive oil on both sides, and season with salt and pepper.
3. Put in oven for 15-20 minutes on 350°F.
4. After first 10min flip slices.
5. When done and nicely browned put aside to cool.

To Make the Mix:

1. Finely chop the onions, put in large pan and fry with olive oil on moderate heat until the onions are nicely brown and caramelized.
2. Add the chopped mushrooms, salt and pepper and fry until mushrooms are slightly burnt.
3. Add the minced garlic cloves and diced sweet potato and fry for 2 minutes more.
4. Add 3/4 cup hot water and stir well.
5. Cover and cook on small heat for 15 minutes.
6. Turn heat off, take cover off, and let cool.
7. Meanwhile, strain soaked lentils and rinse well.
8. Put in food processor with walnuts, peeled tomato, paprika, cumin, salt, pepper, and 1/4 cup olive oil. Turn food processor on pulse several times until mix is combined, but still coarsely grained.
9. When the onions-mushroom-sweet potato fried mix can be handled, move 1/2 of it to the food processor with lentils mix. Pulse it 3-4 full cycles to combine into one mix. Take out mix from food processor and combine with what is left in the pan.
10. Start layering in the following order; potatoes, eggplant, tahini, 1-inch layer of mix, potatoes, tahini, eggplant, and tomatoes.
11. Brush tomatoes with olive oil.
12. Put in oven for 40 minutes on 430°F. Take out from oven and let cool for 1 hour.