Ingredients
- ♡ 2 Tbls Extra Virgin Olive Oil
- ♡ 1 Onion diced
- ♡ 1 Glove garlic crushed
- ♡ 1 tsp oregano
- ♡ 2 Cups of dried green lentils (soaked overnight)
- ♡ 2 Cans of chopped tomatoes
- ♡ 4 Eggplant – sliced 1 cm thick. Brushed both sides with oil and using a sandwich press grill. Can be prepared the night before
- ♡ 2 Cups mozzarella cheese
Instructions
- To cook the lentils:
- ♥ In a sauce pan, heat the oil and fry onion until soft.
- ♥ Add garlic and oregano and stir fry until aromatic.
- ♥ Drain and rinse lentils and to the casserole with canned tomatoes stir to combine.
- ♥ Bring the lentils to the boil add 1 cup water, reduce heat and simmer for 30 to 40 minutes or until tender.
- ♥ Can be made the night before and frozen too!
- To make the Parmigiana: Preheat oven to 200ºC
- ♥ In a lasagne dish ladle some lentil sauce to cover the bottom.
- ♥ Lay grilled eggplant on single layer then top with lentil sauce, sprinkle 1/3 of the cheese, Lay more grilled eggplant then lentil sauce then cheese continue until the eggplant is finished.
- ♥ Cover the top with cheese and cover with foil and bake in the oven for 30 to 40 minutes.
- ♥ Serve with salad and enjoy!!
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