This irresistible vegetarian parmigiana transforms some of the most delicious veggie flavours into a mouth-watering dinner. Enjoy!
Lentil Eggplant Parmigiana with Ciabatta Crumble
Ingredients
Eggplant
- 2 eggplants thinly sliced into rounds
- 1 drizzle oil
Lentils
- 1 red onion finely diced
- 2 cans brown lentils drained & rinsed
- 1 drizzle oil
- Italian herbs ½ tsp dried basil, ½ tsp oregano, ½ tsp parsley, ½ tsp sage, ½ tsp rosemary
- 60 g tomato paste
- 1 tsp salt
- 1 can tomato passata
- ½ cup water
Crumble
- 1 ciabatta loaf crumbled
- 200 g feta cheese crumbled
- 50 g grated mozzarella cheese
Salad
- 1 telegraph cucumber cut in half lengthways & thinly sliced
- 100 g mesclun
- 1 tsp balsamic vinegar
Instructions
- Before you start, preheat oven to 220°C (or 200°C fan bake). If you do not have an ovenproof fry-pan, set aside a large baking dish.
- Prep eggplant and toss on a lined oven tray with oil. Season with salt and pepper and roast for about 20 minutes, until tender.
- Prep onions and lentils. Heat oil in a large ovenproof fry-pan on medium-high heat. Cook onion for about 3 minutes, until tender. Add Italian herbs and tomato paste and cook for about 30 seconds, until fragrant.
- Add salt, tomato passata and water measure to pan and bring to a simmer. Simmer for about 5 minutes, until thickened. Remove from heat, stir through lentils and season to taste with salt and pepper. Transfer to baking dish, if using. Set aside.
- Crumble ciabatta into bite-sized pieces, prep feta and toss both in a medium bowl with mozzarella.
- When eggplant has cooked, remove from oven. Cover lentils with sliced of eggplant. Sprinkle over crumble and bake for about 10 minutes, until golden.
- Prep cucumber and toss in a large bowl with mesclun and balsamic vinegar. Season to taste with salt and pepper.
- Serve eggplant parmigiana with salad on the side.
*This recipe features in our My Veggie Bag. Check out our other vegetarian and plant-based recipes for more veggie inspiration.
