Ingredients

• 2 large eggplants, sliced
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can of lentils, drained and rinsed
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 can of diced tomatoes
• 1 tbsp tomato paste
• 1 cup of vegetable broth
• Salt and pepper, to taste
• 1 cup of vegan cheese, shredded

Directions

1. Preheat the oven to 375°F (190°C).
2. Place the sliced eggplants on a baking sheet and brush both sides with olive oil.
3. Bake for 20 minutes, or until the eggplants are tender and lightly browned on both sides, flipping halfway through.
4. While the eggplants are roasting, heat 2 tbsp of olive oil in a large skillet over medium heat.
5. Add the chopped onion and minced garlic and cook until softened, stirring occasionally.
6. Rinse and drain the lentils and add them to the skillet with the onion.
7. Add the dried oregano, thyme, cinnamon, and smoked paprika to the skillet and stir to combine.
8. Add the diced tomatoes, tomato paste, and vegetable broth to the skillet and stir to combine.
9. Simmer for 10 minutes, or until the mixture thickens slightly.
10. Remove the eggplants from the oven and let them cool a bit.
11. Grease a 9×13 inch baking dish with olive oil.
12. Arrange half of the eggplant slices in the bottom of the baking dish.
13. Add the lentil mixture on top of the eggplants and spread it out evenly.
14. Add the rest of the eggplant slices on top of the lentil mixture.
15. Sprinkle the vegan cheese over the eggplant slices.
16. Bake in the oven for 20-30 minutes, or until the cheese is melted and bubbly.
17. Let cool for a few minutes before serving.