Cheesy Lentil & Eggplant Parmigiana with Ciabatta Crumble

Cheesy Lentil & Eggplant Parmigiana with Ciabatta Crumble

Ready in 35 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, November 28, 2021.
Order Now
Order Now

A healthy take on an Italian classic! Packed with flavour and topped with wholemeal ciabatta and mozzarella. This one is sure to be a crown pleaser!

Ingredients

Eggplant

  • 2 eggplant, thinly sliced into rounds
  • 2 tsp olive oil

Salad

  • 1 telegraph cucumber, cut in half lengthways & thinly sliced
  • 1 twin pack baby cos lettuce, leaves separated
  • 2 tsp balsamic vinegar

Crumble

  • 1 wholemeal ciabatta loaf, crumbled
  • 100g grated mozzarella cheese

Lentils

  • 1 red onion, finely diced
  • 2 can brown lentils, drained & rinsed
  • 2 tsp olive oil
  • 1 pack tomato paste
  • 1 can tomato passata
  • 1/2 cup water
  • 1/2 pack Italian herbs

Steps

  1. Preheat oven to 220°C (or 200°C fan bake). If you do not have an oven-proof fry-pan, set aside a large baking dish.
  2. Prep eggplant and toss on 1-2 lined oven trays with oil. Season and roast for about 20 minutes, until tender.
  3. Finely dice onion and drain lentils. Heat oil in a large oven-proof 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.
  4. Add tomato passata, 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.
  5. Crumble ciabatta into bite-sized pieces.
  6. When eggplant has cooked, remove from oven. Cover lentils with slices of eggplant. Sprinkle over ciabatta and mozzarella and bake for about 10 minutes, until golden.
  7. Cut cucumber in half and thinly slice. Separate lettuce leaves and toss in a medium bowl with balsamic vinegar.
  8. Parmigiana with salad on the side.

Nutritional Information

Energy 1723 kj
412 kcal
Protein 20.1g
Carbohydrate 45.7g
Fat 13.0g