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
How to Make It
Preheat oven to 375°.
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 375° 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 375° for 10 minutes or until browned.
Note: Recipe can be prepared in a 3-quart casserole dish, if desired.
This is reminiscent of caponata. One might think that it will be overly flavored, but it isn't. It is quite filling. The eggplant is pretty soft in the finished product, so if you want more texture to it, you could reduce the cooking time while it is roasting. Overall, I would recommend this recipe.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!