Average: 5 (1 vote)
Active time
40 minutes
Total time
1 hour, 45 minutes
6 servings
Serving Size
1/6 of recipe (approximately a 4x4'' square)...

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

  1. 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.
  2. Add the chickpeas and lentils to a food processor pulse until broken up into coarse pieces (but not mushy).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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


Calories: 410
Total Fat: 14g
Saturated Fat: 4.5g
Sodium: 580mg
Carbohydrate: 50g
Fiber: 16g
Sugar: 20g (Added Sugar: 0g)
Protein: 23g

Yield: 6 servings

Serving Size: 1/6 of recipe (approximately a 4x4'' square)

How'd it Taste?

Ann from DC
Delicious and attractive! Followed recipe except 1) didn’t add spinach; 2) added a bit of cinnamon and nutmeg to the topping; and 3) crushed the chickpeas and lentils with a masher instead of a food processor. The leftover sauce (that didn’t fit into the baking dish) was great with pasta.
Love the idea of using the leftover sauce with pasta! Glad you enjoyed.

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