Cheesy Eggplant and Lentil Bake
Serves 625 mins prep30 mins cook
This comforting Cheesy Eggplant and Lentil Bake is a delicious vegetarian dinner, featuring layers of tender eggplant, a flavorful lentil and tomato mixture, and melted mozzarella cheese.
0 servings
What you need
tbsp kosher salt
bunch fresh parsley
tsp red pepper flake
tsp dried oregano
tsp ground coriander
tsp paprika
clove garlic clove
Instructions
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.View original recipe