Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light January 1997

Gallery

Recipe Summary test

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

403 calories; calories from fat 21%; fat 9.3g; saturated fat 3.5g; mono fat 4.1g; poly fat 1g; protein 20.9g; carbohydrates 63.5g; fiber 7.2g; cholesterol 11mg; iron 6.8mg; sodium 688mg; calcium 364mg.
Advertisement