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Cheesy Eggplant and Lentil Bake
This hearty, flavorful Cheesy Eggplant and Lentil Bake is delicious and comforting, making it one of my favorite vegetarian dinner recipes.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Dinner, Main Course
Cuisine
American
Servings
6
people
Calories
304
kcal
Equipment
1 large ovenproof skillet
Ingredients
1x
2x
3x
Kosher salt
2
medium-large eggplants
1 ½ pounds, sliced into ½ inch disks
2
tablespoons
extra virgin olive oil
1
large yellow onion
diced
3
garlic cloves
minced
2
teaspoons
ground coriander
2
teaspoons
paprika
½
teaspoon
red pepper flakes
1
teaspoon
dried oregano
16
ounces
cooked green lentils
cooked according to package directions (1 cup dry)
1
28-ounce can diced tomatoes
2
cups
mozzarella cheese
grated
Fresh parsley
for serving
Instructions
Preheat the oven to 350 degrees F.
Bring a large pot of generously salted water to a boil.
Add the eggplant disks and boil for 5-7 minutes until soft, but not mushy. Drain and set aside, patting dry to remove as much water as possible.
In a large pot set over medium heat, heat the oil, then add diced onion and saute for 2-3 minutes.
Add the garlic, coriander, paprika, red pepper flakes, 1 teaspoon salt and oregano and cook for 2 minutes more.
Add the cooked lentils and tomatoes along with a large pinch of salt and pepper and stir, cooking for another 5-7 minutes.
Spread some of the lentil mixture on the bottom of a 9x13 casserole dish.
Add half of the eggplant circles, followed by a third of the cheese.
Continue building and finish with the last third of cheese.
Bake for about 30 minutes until warmed through and bubbling.
Finish with fresh parsley and let it stands for 15 minutes before scooping out into shallow bowls for serving.
Nutrition
Calories:
304
kcal
Carbohydrates:
31
g
Protein:
18
g
Fat:
14
g
Saturated Fat:
6
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
6
g
Cholesterol:
29
mg
Sodium:
341
mg
Potassium:
838
mg
Fiber:
12
g
Sugar:
10
g
Vitamin A:
481
IU
Vitamin C:
15
mg
Calcium:
256
mg
Iron:
4
mg
Keyword
eggplant, lentils, skillet supper
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