Ingredients:

• 1 large eggplant
• 2 zucchinis
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 1 can tomato sauce
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1 tsp ground cinnamon
• 1 tbsp lemon juice
• 1 cup cooked lentils
• 1 cup breadcrumbs
• 1 cup vegetable broth
• 1 tbsp cornstarch
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Cut the eggplant and zucchinis into thin slices and grill or sauté until lightly browned.

3. In a large saucepan, sauté the onion and garlic in olive oil until soft and fragrant.

4. Add the tomato sauce, oregano, rosemary, cinnamon, and lemon juice. Simmer for 10 minutes.

5. Add the cooked lentils to the tomato sauce and stir well.

6. In a separate bowl, mix the breadcrumbs with the vegetable broth and cornstarch.

7. Place a layer of grilled eggplant at the bottom of a baking dish. Top with the lentil and tomato mixture. Repeat the layers with the zucchinis. Finish with a layer of breadcrumbs.

8. Bake in the oven for 30 minutes or until the top is golden brown and crispy.

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