This eggplant parmesan is protein-packed with lentils and served with an egg-based pasta.Eggplant Lentil Parmesan

Eggplant Lentil Parmesan - Key Ingredients


Servings: 4
1 large eggplant
3 cups tomato or pasta sauce
2 cloves garlic, crushed
1 tsp Italian seasoning
½ tsp hot sauce
1 tsp fresh ground pepper
1 cup parmesan, grated
½ can lentils, drained and rinsed
6 mushrooms, sliced
250 g tagliatelle, or 4 cups cooked
1 tbsp olive oil
1 tbsp pesto


  1. Preheat oven to 375° F. Spray baking sheet with Pam.
  2. Slice the eggplant into ¼ inch thick rings. Lay them on the baking sheet and spray with Pam.
  3. Bake for 15 mins.
  4. Mix tomato sauce with garlic, Italian seasoning, hot sauce, and pepper.
  5. Mix the lentils with 1/3 cup of parmesan.
  6. Layer the ingredients in a deep baking dish in the following order:
  • 1 cup tomato sauce
  • 1/3 eggplant
  • 1/3 cup parmesan
  • 1/3 eggplant
  • Lentil & parmesan mixture
  • Last 1/3 eggplant
  • 1 cup tomato sauce
  • All mushrooms
  • Remaining tomato sauce
  • Last 1/3 cup parmesan
  1. Cover the dish and bake for 40 mins.
  2. Follow directions for boiling the pasta.
  3. When cooked and drained, stir in olive oil and pesto.


Eggplant Lentil Parmesan

Eggplant Lentil Parmesan Eggplant Lentil Parmesan  Eggplant Lentil Parmesan 2tagliatelle

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