Lentil Eggplant Parmesan

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

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Prep Time 35 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings 6

Ingredients

  

1x2x3x

• ¾ cups uncooked lentils
• 2 cups water
• ¼ cup oil
• 1 baby eggplant peeled and diced
• 3 mini peppers diced
• ¼ cup chopped mini onion
• 2 cloves garlic minced
• Salt and pepper to taste
• 14 oz basic tomato sauce
• 1 cup panko bread crumbs
• ¼ cup seasoned bread crumbs
• 1 cup grated parmesan or romano cheese
• 1 cup shredded mozzarella cheese
• 1 egg slightly scrambled
• loaf pan
• cooking spray

Instructions

 

• 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 ⅓rd 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

Notes

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

Tried this recipe?Let us know how it was!