If you like the aubergines parmigina you will absolutely love this dish.
It is very tasty and adding lentils enhances the overall taste and texture of it.
Preparation: 20 minutes.
Cooking time: 45 minutes: 5 minutes for the sauce / 10 minutes for the aubergines / 30 minutes in the oven.
2 aubergines trimmed and sliced lengthwise into approximately 1cm stripes
1 tin green lentils
125gr mozzarella cut into thin slices
1 vegetable stock cube
1 tin chopped tomatoes
3 garlic cloves peeled and smashed
5 tbsp olive oil
1 handful of mushrooms cut into small pieces
1 tsp turmeric
Salt and freshly ground pepper
50gr grated Parmesan cheese
Preheat the oven to 200 degrees C/fan 180.
Make the sauce by placing 1 tbsp of olive oil in a saucepan over medium heat. Fry the garlic for a few minutes; stir in the tomatoes and crumble in the stock cube, add some oregano, turmeric then simmer for 4/5 minutes.
Remove from the heat and blend with a stick blender then season with black pepper.
Add 2 tbsp on oil in a frying pan over high heat and put half of the aubergines stripes. Fry for 4/5 minutes, flip over and fry on the other side adding more oil if necessary.
Repeat with the remaining aubergines then dry out any excess oil with some kitchen paper.
In a baking dish pour in the lentils at the bottom then layer half the aubergines and season with salt and oregano, Top with half of the tomato sauce and half mozzarella.
Repeat for the second layer and sprinkle with the Parmesan and some breadcrumbs.
Bake in the oven for 30 minutes. Let it set for about 5 minutes then enjoy!