Vegetarian Moussaka Musaqaa

Ingredients

• 2 lb. Italian eggplants (5–6 medium), cut into ¾"-thick rounds
• ¼ cup plus 1 Tbsp. extra-virgin olive oil; plus more for drizzling
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
• Freshly ground pepper
• 1 medium onion, finely chopped
• 2 medium green bell peppers, ribs and seeds removed, finely chopped
• 5 garlic cloves, finely chopped
• 1 tsp. ground cumin
• ½ tsp. crushed red pepper flakes
• ½ tsp. ground cinnamon
• ½ tsp. ground coriander
• 1 14.5-oz. can crushed tomatoes
• 2 cups low-sodium vegetable broth
• 1 cup split red lentils, rinsed
• 1 Tbsp. pomegranate molasses
• 2 Tbsp. chopped cilantro, plus leaves for serving
• ¼ cup crumbled feta

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