This is a really flavorful main-course dish. It can
be served with warm, fresh bread for a hearty, satisfying meal. This
recipe is very time-consuming, but worth it in the long run; not to
mention you will have plenty of leftovers, as this makes a lot of
food!
Ingredients:
1 lb eggplant(s), sliced (no need to peel)
4 oz whole green lentils
2.5 cups vegetable stock
1 bay leaf
3 Tb olive oil
1 onion, sliced
1 garlic clove, crushed
8 oz mushrooms, sliced
14-oz can chickpeas, rinsed and drained
14-oz can chopped or diced tomatoes (don't drain)
2 Tb tomato paste
3 Tb water
2 tsp dried herbes de Provence
1 1/4 cups plain yogurt (12 oz)
3/4 cup Eggbeaters (equivilant of 3 eggs)
1/2 cup grated aged Cheddar cheese (does not have to be reduced
fat)
salt and freshly ground black pepper
sprigs of fresh, flat-leaf parsley, to garnish
Directions:
Sprinkle the eggplant slices with salt and place in a colander.
Cover with paper towel and place a weight (ie. a heavy bowl) on top.
Let sit for at least 30 minutes, to allow the bitter juices to be extracted.
Meanwhile, place the lentils, stock, and bay leaf in a saucepan; cover;
bring to a boil and simmer for about 20 minutes, until the lentils are
just tender but not mushy. Drain thoroughly (do not rinse, though!)
and keep warm.
Heat 1 Tb of the oil in a large saucepan or skillet; add the onion and
garlic and cook, stirring, for 5 minutes. Stir in the lentils, mushrooms,
chickpeas, tomatoes, tomato paste, herbs, and 3 Tb water. Bring to a
boil; cover and simmer gently for 10 minutes, stirring occassionally.
Preheat the oven to 350 degrees. Rinse the eggplant slices, drain, and
pat dry. Heat the remaining oil in a frying pan and cook the slices
in batches for 3-4 minutes, turning once so both sides are browned.
(I recommend adding a little of the remaining oil at a time, before
each batch. Don't use all 2 Tb at once in the beginning or the 1st batch
will soak it all up and there will be none left!)
Season the lentil mixture with salt and pepper. Arrange a layer of eggplant
slices in the bottom of a large rectangular lasagna pan, then spoon a layer of the lentil mixture on top. Repeat layers
until all eggplant slices and lentil mixture are used up. (I got 2 layers
of each total.)
Beat the yogurt, Eggbeaters, salt, and pepper together and pour the
mixture over the vegetables. Sprinkle generously with the grated Cheddar
cheese and bake for about 45 minutes at 350 degrees, until the topping
is golden brown and bubbling. Serve immediately, garnished with the
flat-leaf parsley.
Yields 12 servings. (1/12 of lasagna pan)
Variation:
Sliced and sauteed zucchini or potatoes can be used instead
of the eggplant in this dish.
Nutritional Info: (per serving) 139
calories, 4.7 g. fat, 3.9 g. fiber
Original Source: Vegetarian
Cookbook by Linda Fraser
(I altered some of the ingredients to fat-free or reduced-fat for a
more healthy alternative to this recipe)
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