This recipe offers a delicious and healthy twist on the classic aubergine parmigiana by adding fiber-packed lentils. The lentils, along with the choice of beans, add a boost of plant protein and fiber, making this dish both hearty and satisfying.
Looking for a comforting and healthy meal? This recipe offers a delicious twist on the classic aubergine parmigiana by incorporating fibre-rich lentils. You can easily substitute any type of bean for a variety of flavors and textures. The lentils, along with the choice of beans, add a boost of plant protein and fiber, making this dish both hearty and satisfying. \To prepare this dish, first preheat your oven to 200°C/180°C fan/400°F/gas 6.
Line a baking tray with parchment paper and arrange the sliced aubergines in a single layer. Season them with salt and pepper and drizzle with 1 tablespoon of olive oil. Bake for 25 minutes, or until they turn golden brown and become soft. \While the aubergines are baking, heat a frying pan over medium heat and sauté the onion in the remaining olive oil until softened. Add the garlic and chili flakes and cook for another minute. Pour in the chopped tomatoes and rinsed lentils. Now, use the empty tin to fill half a cup with water and add it to the pan. Simmer the mixture for 10 minutes until it slightly thickens. Stir in the chopped basil and cook for an additional 5 minutes. Season with salt and pepper to taste. \In a 20-23cm square ovenproof dish, spread a third of the lentil ragu mixture. Top it with a layer of baked aubergines. Repeat this layering process two more times, finishing with a generous layer of mozzarella and Parmesan cheese. For a complete meal, bake the dish in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly
Aubergine Parmigiana Lentils Healthy Recipe Vegetarian Comfort Food
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