Cheesy Eggplant and Lentil Bake

Preheat the oven to 350 degrees F.

Bring a large pot of generously salted water to a boil.

Add the eggplant disks and boil for 5-7 minutes until soft, but not mushy. Drain and set aside, patting dry to remove as much water as possible.

In a large pot set over medium heat, heat the oil, then add diced onion and saute for 2-3 minutes.

Add the garlic, coriander, paprika, red pepper flakes, 1 teaspoon salt and oregano and cook for 2 minutes more.

Add the cooked lentils and tomatoes along with a large pinch of salt and pepper and stir, cooking for another 5-7 minutes.

Spread some of the lentil mixture on the bottom of a 9x13 casserole dish.

Add half of the eggplant circles, followed by a third of the cheese.

Continue building and finish with the last third of cheese.

Bake for about 30 minutes until warmed through and bubbling.

Finish with fresh parsley and let it stands for 15 minutes before scooping out into shallow bowls for serving.