Clean recipe · foodtrackergirl.com
Layered Eggplant and Lentil Casserole
Satisfy your comfort food cravings with this robust and rustic eggplant bake. We've reimagined the classic Parmesan by layering tender roasted eggplant with a savory lentil-tomato ragu and finishing it with a crunchy, golden walnut-herb crumble instead of heavy cheese. It’s a hearty, high-fiber dish that delivers all the flavor you love in a way that nourishes you.
Original recipe: foodtrackergirl.com
- Yield:
- 10 servings
- Prep:
- 20 min
- Cook:
- 1 hr 10 min
- Total:
- 1 hr 30 min
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Ingredients
- 4 lbs globe eggplants (about 3 medium-large)
- 1/3 cup extra virgin olive oil
- 1/2 tsp fine sea salt
- 1/4 tsp black pepper
- 1 tbsp extra virgin olive oil
- 1 large yellow onion (finely diced)
- 4 cloves garlic (minced)
- 2 28-ounce cans no-salt-added crushed tomatoes
- 1.5 cups cooked brown or green lentils
- 1/4 cup chopped fresh basil
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp red pepper flakes
- 1/2 tsp fine sea salt
- 4 oz part-skim mozzarella cheese (shredded)
- 1 cup whole-wheat panko breadcrumbs
- 1/3 cup walnuts (finely chopped)
- 1 oz Parmesan cheese (finely grated)
- 1 tbsp extra virgin olive oil
- Additional fresh basil for garnish
Instructions
- Preheat your oven to 400°F (200°C) with racks in the upper and lower thirds. Line two large baking sheets with parchment paper. Trim the eggplant ends and slice them lengthwise into 1/3-inch thick planks. Arrange in a single layer, brush both sides with 1/3 cup olive oil, and season with salt and pepper. Roast for 30-35 minutes, swapping pans halfway, until golden and tender. Set aside.
- While the eggplant roasts, heat 1 tbsp of olive oil in a large Dutch oven over medium heat. Add the onion and cook for 5-7 minutes until soft. Stir in the garlic, oregano, smoked paprika, and red pepper flakes, cooking for 1 minute until fragrant.
- Pour in the crushed tomatoes, cooked lentils, and 1/2 tsp sea salt. Bring to a simmer, then reduce heat to low and cook, partially covered, for at least 20 minutes to thicken. Remove from heat and stir in the fresh basil.
- In a small bowl, combine the panko, chopped walnuts, and Parmesan. Drizzle with 1 tbsp olive oil and toss with your fingers until it resembles coarse, damp sand.
- Spread 1 cup of ragu in a 9×13 inch baking dish. Layer with one-third of the eggplant planks, 1.5 cups of sauce, and half the mozzarella. Repeat the layer of eggplant, sauce, and the remaining mozzarella. Finish with a final layer of eggplant and the remaining sauce.
- Sprinkle the crumble topping evenly over the surface. Bake at 400°F (200°C) for 25-30 minutes, until the sauce is bubbling and the topping is golden brown. Let it rest for 15 minutes before garnishing with basil and serving. This is essential for the layers to set.