All of the delicious flavors of eggplant parmesan in half of the time!
- 1 can italian tomatoes
- 1 c lentils, cooked
- 1 c mushrooms
- 1 small eggplant
- 1 yellow onion
- 2 garlic cloves
- 1/2 small can tomato paste
- 1/4 c parmesan cheese
- 1 c shredded mozzarella
- fresh basil for topping
- olive oil
Slice eggplant into rounds, 1/2 inch thick. Place on top of a paper towel and salt. Let sit for about 10-15 minutes, there should be water droplets on top after that time. Dab dry with a paper towel and dice into small cubes.
In a skillet, sautee mushrooms, eggplant, onion and garlic cloves. Cook until eggplant and mushrooms are soft. Add in tomato paste and cook until it turns a deep red color. Remove from heat.
In a mixing bowl, combine diced tomatoes, lentils, parmesan, mozzarella and cooked vegetables.
Mix together well (cheese should melt). Top with some fresh basil and serve on top of pasta or let it stand on its own!
Best when served over a big bowl of pasta!
- Category: Dinner
- Method: Pan fry
- Cuisine: Italian
Keywords: eggplant parmesan, italian