Sometimes, a recipe comes along that earns a permanent spot in your rotation – not just because it’s delicious but because it ticks all the boxes: comforting, nutritious, and surprisingly easy to make. That’s exactly what this Cheesy Eggplant and Lentil Bake has become for so many of you. After teasing it on Instagram a while back, the requests for the recipe flooded in, and I knew it was time to share this cozy favorite.

Think layers of tender eggplant, hearty lentils, and a spiced tomato sauce, all crowned with bubbling, golden cheese. It’s the kind of dish that feels indulgent yet is packed with fiber, protein, and flavor – healthy comfort food at its finest.

😍 Why You’ll Love My Cheesy Eggplant Lentil Bake

This Cheesy Eggplant and Lentil Bake is everything you want in a dinner recipe: hearty, wholesome, and incredibly satisfying. It combines tender layers of eggplant with protein-packed lentils, all smothered in a warmly spiced tomato sauce and topped with golden, bubbling cheese. It’s comfort food that doesn’t just taste indulgent but is packed with nutrients like fiber, protein, and antioxidants.

What makes this recipe truly special is how practical it is for everyday life. You can easily prepare it in advance, giving you a head start on busy weeknights or a low-stress option when entertaining. It’s also a thoughtful meal to share with others – perfect for a new mom, a friend who could use a pick-me-up, or anyone who appreciates a home-cooked dish. Don’t have coriander or need a dairy-free version? No problem. This bake is incredibly versatile, with easy swaps for whatever you have on hand.

And if you’re the type who loves having a backup plan, this dish freezes beautifully, letting you enjoy the same comforting flavors long after the first bite. Whether it’s a cozy meal for your family, a gift for a loved one, or simply a treat for yourself, this bake is guaranteed to become a staple in your recipe collection.

🗒️ Ingredients

Eggplants: Tender, hearty slices that make up the perfect base for the bake.

Olive oil: Adds richness and helps bring out the flavors in every layer.

Yellow onion: The start of every great sauce, adding a touch of sweetness.

Garlic: A must-have for depth and bold, savory flavor.

Ground coriander: Warm and slightly citrusy, giving the dish a subtle aromatic boost.

Paprika: Smoky and earthy, adding a hint of spice.

Red pepper flakes: A tiny kick of heat to balance the richness.

Dried oregano: Classic herbaceous flavor that ties everything together.

Cooked green lentils: Protein-packed and hearty for that comforting bite.

Canned diced tomatoes: Juicy, flavorful, and the perfect base for the spiced tomato sauce.

Mozzarella cheese: Melts into bubbly, golden perfection on top.

Fresh parsley: A bright, fresh finishing touch for serving.

👩‍🍳 How to Make My Cheesy Eggplant Lentil Bake

🔥  Start by preheating the oven to 350 degrees F.

💧 Bring a large pot of salted water to a boil, then add in the eggplant disks. Boil for 5 – 7 minutes. Drain then set aside. Pat dry to remove as much water as possible.

🧅 Heat a large pot over medium heat with oil, then add the diced onion. Cook for 2 – 3 minutes or until the onions start to turn translucent. Add in the garlic, coriander, paprika, oregano, red pepper flakes and 1 teaspoon of salt. Fry for 2 more minutes.

🍅 Add the cooked lentils and tomatoes and a large pinch of salt and cracked black pepper. Stir and cook for 5 – 7 minutes more.

🧀 Spread some of the lentil mixture on the bottom of a large oven-safe pan or casserole dish then add some of the eggplant circles. Top with 1/3 – 1/2 of the cheese depending on the size of your pan. You will have 2 or 3 layers.

👏🏻 Continue building the layers and finish with the last of the cheese. It doesn’t need to look perfect.

⏲️ Bake for 25 – 30 minutes, or until it is warmed through and is lightly brown on top. Let the pan rest for 15 minutes before serving  it with fresh parsley.

🥳 Enjoy

🎩 Tips and Tricks

Pat the Eggplant Dry: After boiling the eggplant, make sure to pat the slices dry thoroughly to remove excess water. This step ensures the bake doesn’t end up watery.

Slice Eggplant Evenly: Aim for even, ½-inch slices of eggplant for consistent cooking and beautiful layers. A mandoline can make this extra quick and easy.

Let It Rest Before Serving: Allowing the bake to rest for 15 minutes after it comes out of the oven not only sets the layers but also makes it easier to slice and serve.

🌟 Variations

For The Meat Eaters: Stir in cooked ground beef, lamb, or turkey to the tomato and lentil mixture for a heartier, non-vegetarian version.

Try Different Cheeses: While mozzarella is classic, you can use shredded cheddar, Parmesan, Gouda, or even a creamy ricotta layer for a flavor twist.

🤲 Substitutions

• I love my Lodge Cast Iron pan for this, which you can find here, but use any heavy, ovenproof skillet or casserole dish. Something like this or this would work well. I have this one and use it all the time, and it happens to be on sale right now.
• If you don’t have coriander on hand, don’t sweat it. Simply omit it.
• You can boil your lentils ahead of time, or use precooked ones. Trader Joe’s makes great steamed lentils, they’re really convenient for something like this.
• If you’re dairy free, you can use vegan cheese. Daiya makes a very good one.

📓 Best served with

• Fresh salad
• Crusty bread
• Grilled protein
• Rice or grains
• Roasted veggies

👝 How to Store Leftover Eggplant Lentil Bake

To store leftovers, allow the bake to cool completely before transferring it to an airtight container. It can be refrigerated for up to 4 days, making it perfect for meal prep or quick weeknight dinners.

For longer storage, you can freeze individual portions in freezer-safe containers for up to 3 months!

When reheating, thaw frozen portions in the fridge overnight, then warm in the oven at 350°F until heated through, or use a microwave for convenience. Just be sure to cover it to retain moisture and keep the cheesy topping from drying out!

🧠 Common Questions