Eggplant, Lentil, and Zucchini Lasagna
“This recipe is scrumptious! Trust us. You must try this delicious eggplant lasagna with its lentil, zucchini, and carrot filling. Don’t miss out!”
1 1/2 units
Wash and cut the eggplant lengthwise into slices about 1/2 inch thick.
Heat some oil in a skillet and lightly fry the eggplant slices on both sides until the flesh softens. This should take about 10 minutes. Set aside for later.
Peel and cut the carrots into small pieces. Mince the onion. Wash and cut the zucchini into smallish chunks.
Add a little more olive oil to the skillet and lightly fry the onion, carrots, and zucchini over medium heat for 4–5 minutes, stirring often. Season with a little salt. After 5 minutes, add the lentils and tomato. Fry for 3–4 minutes.
Spread some of this sauce over a slice of eggplant and cover with another slice. Pour on a little more sauce. Repeat the layering process until all the sauce is used up. Now it’s ready to serve.
Feel free to finish by sprinkling a little grated cheese on top and melting under the oven broiler, about 5 minutes. The melted cheese topping absolutely makes this dish.
Tips & Tricks
Don't forget to add that handful of grated cheese and melt under the oven broiler.
Kudos to you if your tomato sauce is homemade.