Baked Eggplant and Lentil Bake

Baked Eggplant and Lentil Bake is a hearty and flavorful dish that combines tender layers of eggplant with a savory lentil filling, baked to perfection. This Kosher American dinner is both satisfying and nutritious, making it a delightful choice for any meal.

Baked Eggplant and Lentil Bake
50 minutes
Difficulty: Medium
American
380 kcal

Ingredients

  • Eggplant - 1 medium, sliced into 1/2 inch rounds
  • Olive oil - 2 tablespoons
  • Salt - 1 teaspoon, divided
  • Black pepper - 1/2 teaspoon
  • Cooked lentils - 1 cup
  • Onion - 1 small, diced
  • Garlic - 2 cloves, minced
  • Tomato sauce - 1 cup
  • Dried oregano - 1 teaspoon
  • Dried basil - 1 teaspoon
  • Parmesan cheese - 1/4 cup, grated
  • Fresh parsley - 2 tablespoons, chopped for garnish

Steps

  1. Preheat the oven to 190°C (375°F).
  2. Lay the sliced eggplant on paper towels, sprinkle with 1/2 teaspoon of salt, and let sit for 15 minutes to draw out moisture.
  3. Rinse the eggplant slices under cold water and pat dry with a paper towel.
  4. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  5. Add the minced garlic and cook for an additional 1 minute until fragrant.
  6. Stir in the cooked lentils, tomato sauce, oregano, basil, and the remaining 1/2 teaspoon of salt and black pepper. Cook for about 5 minutes until heated through.
  7. In a baking dish, layer half of the eggplant slices on the bottom, then spread half of the lentil mixture on top.
  8. Repeat with the remaining eggplant slices and lentil mixture.
  9. Drizzle the top with the remaining 1 tablespoon of olive oil and sprinkle the grated Parmesan cheese evenly over the top.
  10. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbling.
  11. Remove from the oven, let cool for a few minutes, and garnish with chopped parsley before serving.

Nutrition

  • Calories: 380
  • Protein: 18 g
  • Carbs: 50 g
  • Fiber: 15 g
  • Sugar: 6 g
  • Sodium: 450 mg
  • Cholesterol: 10 mg
  • Total Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 9 g
  • Water: 0.25 L

Health Benefits

  • Rich in fiber, which supports digestive health.
  • Contains antioxidants from eggplant and tomatoes, promoting overall health.

Tags

AmericanKosherDinner