Kat Can Cook

0 Preheat the oven to 350 degrees F.
1 Bring a large pot of generously salted water to a boil.
2 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.
3 In a large pot set over medium heat, heat the oil, then add diced onion and saute for 2-3 minutes.
4 Add the garlic, coriander, paprika, red pepper flakes, 1 teaspoon salt and oregano and cook for 2 minutes more.
5 Add the cooked lentils and tomatoes along with a large pinch of salt and pepper and stir, cooking for another 5-7 minutes.
6 Spread some of the lentil mixture on the bottom of a 9x13 casserole dish.
7 Add half of the eggplant circles, followed by a third of the cheese.
8 Continue building and finish with the last third of cheese.
9 Bake for about 30 minutes until warmed through and bubbling.
10 Finish with fresh parsley and let it stands for 15 minutes before scooping out into shallow bowls for serving.