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Ingredients
- 6 cups cubed eggplant
- 1 tablespoon olive oil
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 2 garlic cloves minced
- Cooking Spray
- 2 cups chopped leek
- 2 cups diced carrot
- 2 cups no-salt-added tomato juice
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- 1/4 teaspoon salt
- 1 (28-ounce) can no-salt-added whole tomatoes undrained and chopped
- 2 cups cooked lentils
- 1/2 cup dry breadcrumbs
- 1/2 cup (2 ounces) grated parmesan cheese
Preparation
Step 1
Preheat oven to 375º.
Combine first 7 ingredients in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake at 375º for 30 minutes.
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; sauté 5 minutes or until lightly browned. Add tomato juice, vinegar, honey, salt, and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.
Spoon 2 cups mixture into 4 individual gratin dishes coated with cooking spray. Combine breadcrumbs and cheese; sprinkle 1/4 cup breadcrumb mixture over each serving. Bake at 375º for 10 minutes or until browned.
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