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Lentil Eggplant Parmesan

Lentil Eggplant Parmesan

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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

Lentil Eggplant Parmesan

Baked meat free lentil loaf with eggplant, peppers, tomato sauce and cheese
Prep Time 35 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Servings 6


  • 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


  • Pre-heat oven to 350 degrees F
  • Bring lentils to a slow boil in 2 cups of water and then cover and simmer until cooked (should be soft)
  • When fully cooked transfer lentils to a bowl to cool
  • Add olive oil to a hot skillet and saute the garlic, onions, eggplant and peppers for 5 minutes
  • Season with salt and pepper to taste
  • Then add ¼ cup of tomato sauce + 2 tablespoons water and cover slightly
  • Cook for an additional 5 minutes or until vegetables or cooked down but not too soft
  • In a bowl combine breadcrumbs and ⅔ cup of grated cheese and ¼ cup of shredded mozzarella
  • Add the cooked vegetables and combine
  • Then add an additional ¼ cup of tomato sauce and mix again
  • Next add the egg and incorporate fully (using hands is best at this point)
  • Divide mixture in thirds
  • Spray oil on the loaf pan
  • Take the first 1/3rd and layer evenly over the bottom of the pan - using a spoon.
  • Sprinkle parmesan cheese and shredded mozzarella over the top
  • Add 2 tablespoons of sauce and spread over the top.
  • Repeat with one more layer of lentil mix, cheese and sauce
  • Final Layer should be sprinkled with grated cheese and 2 more tablespoons of sauce
  • Cover with foil and bake in oven for 25 minutes
  • Remove from oven and remove foil
  • Evenly spread the remaining Mozzarella cheese over the top layer and
  • place back into the oven to continue cooking for another 20 minutes or until the cheese is bubbly
  • Serve with extra sauce and grated cheese


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