u/twodegrees_

Made this for my best friend last year

I haven't made eggplant parm in a long time!

Tonight, I did the usual process of sweating my eggplants (15 min), adding diced onions, garlic and oregano and tossing two cans of pureed tomatoes on top. The final layer is made with a generous healing of panko crumbs and Daiya vegan cheese. Covered it and baked it at 425 F for 45 minutes.

However, I wanted to increase the protein content; this is the first time I've added a thin layer of red lentils in the base. Since the diced tomatoes have a lot of juice in it, I figured it would help to cook the lentils. In the end, it didn't alter the taste too much and I liked it!

Made eggplant parmesan for dinner tonight.

Salted and sweated five Asian eggplants for 15 minutes. Added some diced garlic, yellow onions and oregano. Topped it with 1 can of diced tomatoes, 1 can of pureed tomatoes, a generous portion of panko crumbs and baked it for 45 minutes at 425 F.

About halfway through, I added a layer of Daiya vegan cheese. Covered it with aluminum foil.

My husband really enjoyed it and this was a hit!