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You know what day it is…

….It’s another “Meatless Monday”!

(Why is it whenever I say that I break out singing the Bangels?! ) 

 Is it me or does it seem more and more people are going “meatless” these days?  Even though we are a still a steadfast meat lovin familia, today, I’ve decided to give it a go with this meatless lentil loaf. I guess you could say on Monday’s I’m jumping on the “meat-free” wagon (or jumping off the chuck wagon).

Either way, I promise you will not miss the meat in this meal …. it’s super yummy and packed with flavor!     

 I actually gave this meat free meal a try a while back using lentils, eggplant and breadcrumbs. It was good but was missing something.  After a little tweaking I gave it more of a Mediterranean flare and added some color and texture with peppers, tomato sauce, parmesan and mozzarella cheeses.  I mixed it all together and then layered it in a loaf pan. Similar layering concept of lasagna or eggplant parmesan.

As always here is my picture play by play for today’s recipe

Lentil-Eggplant Parmesan

Print Recipe
Lentil Eggplant Parmesan Yum
Baked meat free lentil loaf with eggplant, peppers, tomato sauce and cheese
Lentil Eggplant Parmesan
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Entrees Meatless
Prep Time 35 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 3/4 cups uncooked lentils
  • 2 cups water
  • 1/4 cup oil
  • 1 baby eggplant peeled and diced
  • 3 mini peppers diced
  • 1/4 cup chopped mini onion
  • 2 cloves garlic minced
  • Salt and pepper to taste *
  • 14 oz basic tomato sauce
  • 1 cup Panko Bread Crumbs
  • 1/4 cup seasoned bread crumbs
  • 1 cup grated parmesan or romano cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg slightly scrambled
  • loaf pan
  • cooking spray
Entrees Meatless
Prep Time 35 minutes
Cook Time 45 minutes
Servings
Ingredients
  • 3/4 cups uncooked lentils
  • 2 cups water
  • 1/4 cup oil
  • 1 baby eggplant peeled and diced
  • 3 mini peppers diced
  • 1/4 cup chopped mini onion
  • 2 cloves garlic minced
  • Salt and pepper to taste *
  • 14 oz basic tomato sauce
  • 1 cup Panko Bread Crumbs
  • 1/4 cup seasoned bread crumbs
  • 1 cup grated parmesan or romano cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg slightly scrambled
  • loaf pan
  • cooking spray
Lentil Eggplant Parmesan
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pre-heat oven to 350 degrees F
  2. Bring lentils to a slow boil in 2 cups of water and then cover and simmer until cooked (should be soft)
  3. When fully cooked transfer lentils to a bowl to cool
  4. Add olive oil to a hot skillet and saute the garlic, onions, eggplant and peppers for 5 minutes
  5. Season with salt and pepper to taste
  6. Then add ¼ cup of tomato sauce + 2 tablespoons water and cover slightly
  7. Cook for an additional 5 minutes or until vegetables or cooked down but not too soft
  8. In a bowl combine breadcrumbs and ⅔ cup of grated cheese and ¼ cup of shredded mozzarella
  9. Add the cooked vegetables and combine
  10. Then add an additional ¼ cup of tomato sauce and mix again
  11. Next add the egg and incorporate fully (using hands is best at this point)
  12. Divide mixture in thirds
  13. Spray oil on the loaf pan
  14. Take the first 1/3rd and layer evenly over the bottom of the pan - using a spoon.
  15. Sprinkle parmesan cheese and shredded mozzarella over the top
  16. Add 2 tablespoons of sauce and spread over the top.
  17. Repeat with one more layer of lentil mix, cheese and sauce
  18. Final Layer should be sprinkled with grated cheese and 2 more tablespoons of sauce
  19. Cover with foil and bake in oven for 25 minutes
  20. Remove from oven and remove foil
  21. Evenly spread the remaining Mozzarella cheese over the top layer and
  22. place back into the oven to continue cooking for another 20 minutes or until the cheese is bubbly
  23. Serve with extra sauce and grated cheese
Recipe Notes

TIP: Wait a little bit to slice - it will slice better when cooled