Layered Aubergine Lentil Bake Recipes

LAYERED AUBERGINE & LENTIL BAKE

Layered aubergine & lentil bake image

Puy lentils bulk out this low-calorie vegetarian bake with mozzarella cheese, tomato and basil sauce and roasted aubergines

Provided by Good Food team

Categories Dinner

Time 1h

Number Of Ingredients 9

Ingredients

2 aubergines , cut into 0.5cm slices lengthways
3 tbsp olive oil
140g puy lentils
2 onions , finely chopped
3 garlic cloves , finely chopped
300g cooked butternut squash
400g can chopped tomato
½ small pack basil leaves
125g ball of mozzarella , torn

Steps:

Heat oven to 220C/200C fan/gas 7. Brush both sides of the aubergine slices with 2 tbsp of the oil, lay on baking sheets, season and bake for 15-20 mins until tender, turning once. Cook the lentils following pack instructions.
Heat the remaining oil in a large frying pan. Tip in the onions and garlic and cook until soft. Stir though the squash and the tomatoes, plus ½ can of water. Simmer for 10-15 mins until the sauce has thickened. Stir in the lentils, basil and seasoning.
Spoon a layer of lentils into a small baking dish. Top with aubergine slices and repeat, finishing with a layer of aubergine. Scatter with mozzarella and bake for a further 15 mins until the cheese is golden and bubbling.

Nutrition Facts : Calories 359 calories, Fat 16 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium

LAYERED MEDITERRANEAN MOZZARELLA EGGPLANT (AUBERGINE) BAKE

Layered Mediterranean Mozzarella Eggplant (Aubergine) Bake image

If anyone is searching for an absolute fantastic eggplant recipe, then this is one you will have to try! To save time combine the bread crumb mixture, and fry the onion and garlic ahead of time or even a day ahead. I would suggest to double this recipe, otherwise you might tend to eat the whole casserole yourself LOL... it is that good!

Provided by Kittencalrecipezazz

Categories Cheese

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil (can use butter mixed with oil)
1 large onion, sliced (if you like onions, then use two)
1 tablespoon fresh minced garlic (or to taste)
salt or seasoning salt
pepper
2 lbs tomatoes, chopped
3 tablespoons fresh basil, chopped (or 1 teaspoon dried basil)
2 cups dry breadcrumbs (seasoned with seasoning salt, pepper and garlic powder and 4 tablespoons Parmesan cheese)
1/3 cup grated parmesan cheese
4 egg whites, lightly beaten
2 cups grated mozzarella cheese
3 lbs eggplants, peeled and cut crosswise into about 3/8-inch thick slices

Steps:

Prepare a cookie sheet and coat with non-stick cooking spray (you might need two sheets for the eggplant slices).
In a bowl mix bread crumbs with about 1-1/2 teaspoons seasoning salt, pepper 1 teaspoon garlic powder and 4 tablespoons Parmesan cheese).
In a shallow baking dish or bowl dip the eggplant slices in the egg whites and then coat in the seasoned bread crumb mixture.
Place the eggplant slices on prepared baking sheet/s and spray the eggplant slices liberally with cooking spray; set aside.
In a medium frypan heat the olive oil over medium heat.
Add in onion and garlic; cook until softened.
Add in oregano, 1 teaspoon salt or seasoning salt and pepper; cook for 1 minute.
Increase heat to high and add in the chopped tomatoes; cook until thickened (about 10-12 minutes) then remove from heat, add/mix in basil (if you are using dry basil add in with the oregano),.
Set oven to broil and broil the eggplant slices one pan at a time for 3-5 minutes (per side) until brown.
Set oven to 400 degrees.
Layer the eggplant slices in a greased 1-1/2 - 2-quart baking dish.
Top with the tomato/onion mixture.
Then top the slices with mozzarella cheese and remaining 1/3 cup Parmesan cheese.
Bake uncovered until cheese is bubbly, about 15 minutes.
Delicious!

Nutrition Facts : Calories 665.8, Fat 29.1, SaturatedFat 11.1, Cholesterol 51.6, Sodium 948.4, Carbohydrate 73.5, Fiber 17.4, Sugar 19.8, Protein 32.4

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