Ingredients

• 2 medium eggplants, sliced into rounds
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 can diced tomatoes (14 oz.)
• 1/2 cup vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• 1 cup dry lentils, rinsed
• 1/4 cup red wine
• 1 tablespoon tomato paste
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• 1/4 teaspoon nutmeg
• 3 tablespoons vegan butter
• 1/2 cup panko bread crumbs

Instructions

1. Preheat the oven to 375°F.

2. Lay the eggplant slices on a baking sheet lined with parchment paper and roast in the oven for 15-20 minutes until tender.

3. In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes until softened.

4. Add the tomatoes, broth, oregano, basil, cinnamon, salt, and pepper. Stir together and bring to a simmer.

5. Add the lentils and stir to combine. Reduce the heat and simmer for 20-25 minutes until the lentils are tender.

6. In a small pot, whisk together the red wine and tomato paste until smooth. Set aside.

7. In another small pot, melt the vegan butter over medium heat. Whisk in the flour and cook for 2-3 minutes until bubbly.

8. Gradually whisk in the almond milk and nutmeg. Cook for another 5-7 minutes until thickened.

9. Add the wine and tomato paste mixture to the white sauce and stir to combine.

10. In a 9×13 inch baking dish, layer half of the eggplant slices. Top with half of the lentil mixture. Repeat with the remaining eggplant and lentils.

11. Pour the white sauce on top of the lentils.

12. Sprinkle the panko bread crumbs evenly over the top.

13. Bake for 30-35 minutes until the top is golden brown and the filling is bubbling.

14. Let cool for 10 minutes before serving.

Recipe adapted from Minimalist Baker