I don’t often get time to make baked meals during the week. Sunday afternoon, however, is the perfect time for digging out the baking dishes and putting together a hearty feast to enjoy with a glass of red. Eggplant Parmigiana is not traditionally made with lentils but my legs are killing me today from training so I am trying to get in all the protein I can.
Eggplant Parmigiana with Lentils
200g Green Lentils
3 large Eggplants
1 large Onion
2 cloves of Garlic
2x 400g tins of Organic Chopped Tomatoes
1 teaspoon Olive Oil
1 teaspoon of dried Italian Mixed Herbs
1/4 teaspoon dried Chili Power
1/2 teaspoon Himalayan Sea Salt
Freshly Ground Pepper
1 cup of grated Mature Cheddar Cheese
2 slices of Gluten Free Multiseed Brown Bread Crumbled
Cook the lentils as per the packet instructions.
Slice Eggplants into 1cm slices and grill until soft.
Saute onions and garlic in a heavy pan with Olive Oil and 1 tablespoon of water for 5 minutes. Add the tinned tomatoes, herbs, salt, pepper and chili powers to the pan and simmer for 10 minutes. Add in the cooked lentils and simmer for a further 10 minutes.
Layer the ingredients into a medium size baking dish. Layer the the tomato and lentil mixture first, then the grilled eggplant, followed by dollops of the ricotta. Repeat this process so there are three layers of each. This may vary slightly depending on the dimensions of your baking dish.
Sprinkle the crumbled bread and grated cheddar cheese on the top before placing in a moderate oven (160-180degC) for 30 minutes or until the cheese is golden brown.
Enjoy with salad and a glass of red and make the most of those precious last few hours left of the weekend.
All images copyright Megan Young Photography. For prints and licensing go to www.meganyoung.com.au