For the eggplant:
2 large eggplants, thinly sliced lengthwise
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon pepper
For the sauce:
1 can cooked chickpeas, rinsed and drained
1 can cooked brown lentils, rinsed and drained
1 table olive oil
1 onion chopped
2 garlic cloves minced
1 (28-oz) can crushed tomatoes (no salt added)
1 (28-oz) can diced tomatoes (no salt added)
½ teaspoon salt
2 tablespoons dried parsley
1 tablespoon dried oregano
1 teaspoon ground coriander
½ teaspoon fennel seeds
5 oz fresh baby spinach leaves, chopped
For the topping:
1 cup plain Greek yogurt (we used nonfat, but any will do)
½ cup (part-skim) ricotta cheese
½ cup feta cheese
1 large egg
¼ teaspoon ground pepper
Optional garnish: chopped fresh parsley
- Preheat oven to 400°F. Line 2 large baking sheets with parchment paper and drizzle with 1 tablespoon of the olive oil. Arrange the eggplant slices in an even layer among the 2 baking sheets, then drizzle with the remaining tablespoon of olive oil on top, and season with salt and pepper. Bake for 15-20 minutes, ﬂipping the slices halfway, until the eggplant is softened and slightly golden. Set aside to cool, then reduce oven to 350°F.
- Add the chickpeas and lentils to a food processor pulse until broken up into coarse pieces (but not mushy).
- Heat a tablespoon of olive oil in a large Dutch oven or pot over medium heat, then add the onion and garlic and cook for about 5 minutes, until softened and fragrant.
- Add the canned tomatoes (crushed and diced), chickpeas, lentils, salt, parsley, oregano, coriander, and fennel. Stir well, bring to a simmer and simmer gently for 10 to 15 minutes, stirring occasionally. Stir in spinach leaves and cook until just wilted.
- Spread a layer of the sauce (about ⅓ of the sauce) at the bottom of a 9″ x 13″ baking dish, then arrange a layer of eggplant slices over it. Cover with more sauce, followed by another layer of eggplant slices. Repeat one more time then cover your ﬁnal layer of eggplant with a thin layer of tomato sauce.
- In a medium bowl, stir together the Greek yogurt, ricotta, feta, egg, and pepper. Evenly pour the mixture over the ﬁnal layer of tomato sauce.
- Bake for about 1 hour, until the top is golden brown. Allow it to rest for 5 to 10 minutes, garnish with chopped fresh parsley, then slice into 6 even servings.
An Oldways recipe, courtesy of Kelly Toups
Total Fat: 14g
Saturated Fat: 4.5g
Sugar: 20g (Added Sugar: 0g)