Ingredients

• 2 ⁢large eggplants, sliced lengthwise
• 1 cup of ‍cooked lentils
• 1‍ onion,​ chopped
• 3 cloves of ⁢garlic,​ minced
• 1 can of chopped tomatoes
• 1 bay leaf
• 1 tsp of dried oregano
• 1 tsp of ​ground cinnamon
• 2 tbsp of ⁢olive oil
• 1 cup ​of vegetable broth
• 2 tbsp of cornstarch
• 1 cup of soy milk
• 2 tbsp of nutritional yeast
• Salt​ and pepper to taste
• 1/2 cup of vegan parmesan, grated

Instructions

1. Preheat your oven to 400°F.
2. Drizzle the ‌eggplant slices with olive oil and season with salt and pepper.
3. Place the ⁤eggplant slices on a baking ⁤sheet and​ bake for 20-25 minutes, or until golden brown.⁢ Set aside.
4. In​ a large skillet, heat the ​olive oil over medium heat.
5. Add the onions and garlic and cook for 5 minutes, or until softened.
6. Add the chopped tomatoes, lentils, bay leaf, oregano, cinnamon, salt, and pepper. Cook for another 10 minutes, or until the mixture has thickened. Remove the bay leaf and ‌set aside.
7. In ⁤a separate bowl, whisk‍ together the cornstarch, ​soy milk, nutritional yeast, salt, and pepper.
8. Transfer the lentil mixture to a baking dish. Layer the eggplant slices on top.
9. Pour the soy milk mixture over the eggplant slices.
10. Sprinkle the vegan parmesan ‌cheese ​over the top.
11. Bake for 30-35 minutes, or until the cheese is melted and golden‍ brown. Enjoy!