Ingredients:

• 2 medium⁢ eggplants, ​sliced into ‍rounds
• 1 cup dried green or brown lentils, rinsed and ‍drained
• 1 can (14 oz) crushed ‍tomatoes
• 1 onion, diced
• 2 cloves​ garlic, minced
• 1 tsp. dried oregano
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1/4 tsp. ground nutmeg
• 1/4 tsp. red⁢ pepper flakes
• 2 tbsp. tomato paste
• 1/4​ cup red wine
• 1/4 cup chopped⁤ fresh‌ parsley
• Salt and black pepper, to taste
• 1/2 cup raw⁢ cashews,‌ soaked overnight
• 1/4 cup nutritional yeast
• 1 ⁢tbsp. lemon juice
• 2 cloves garlic, minced
• 1/2⁢ cup water

Directions:

1. Preheat ‍oven to 400°F.
2. Arrange the ‌eggplant slices on a baking sheet and sprinkle with salt. Let them sit for ‍20 minutes. Rinse and pat dry ⁢with paper towels.
3. Meanwhile,‍ cook the lentils according to the package instructions. Drain and set aside.
4. In a large saucepan over⁣ medium⁢ heat, sauté ​the onions until soft and translucent.
5. Add ⁤garlic, oregano,⁤ cinnamon, allspice, nutmeg, and red ⁣pepper flakes. Stir and cook for 1 minute.
6. Add crushed tomatoes, tomato paste,​ and red wine. Stir and bring to a simmer. Cook for‌ 10 minutes.
7. Add lentils and ⁢mix well. Cook⁣ for 5 ‌minutes.
8. Make the cashew sauce: ⁢in a blender, combine soaked cashews, nutritional yeast,⁤ lemon juice, garlic,⁣ and water. Blend ‌until smooth.
9. Layer‌ the eggplant slices in‍ the​ bottom of a baking dish. ​Spoon the lentil mixture on top. Repeat until all ‌ingredients are used up.
10. Pour the cashew sauce over the top of the eggplant ⁣and lentil layers.
11. Bake for ‌30-35 minutes, until the top ⁢is browned and bubbling.
12. Sprinkle with chopped parsley and serve​ hot.