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Easy Aubergine Lentil Parmigiana Recipe
Ben Carraoli

Aubergine Lentil Parmigiana Recipe

I recently made this Aubergine Lentil Parmigiana, and I honestly didn’t expect it to turn out this comforting and satisfying.
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Total Time 1 hour
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 large aubergines eggplants, sliced into rounds
  • 1 cup dried lentils or 2 cups cooked lentils
  • 2 cups tomato sauce
  • 1 small onion finely chopped
  • 3 garlic cloves minced
  • 2 tablespoons olive oi
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and black pepper to taste
  • 1 cup grated mozzarella cheese
  • ½ cup grated parmesan cheese
  • ½ teaspoon chili flakes optional
  • Fresh basil leaves for garnish

Method
 

  1. Slice the aubergines into even rounds and lightly salt them. Let them sit for a few minutes to draw out moisture and bitterness. Pat them dry and brush with olive oil before roasting or pan-frying until golden and tender.
  2. Heat olive oil in a pan and sauté onions until soft and translucent. Add garlic and cook until fragrant, then stir in lentils, tomato sauce, and herbs. Let it simmer until thick and rich, seasoning with salt and pepper.
  3. Start by spreading a thin layer of sauce in a baking dish. Add a layer of aubergine slices, followed by lentil sauce and a sprinkle of cheese. Repeat the layers until all ingredients are used, finishing with cheese on top.
  4. Place the dish in a preheated oven at 180°C (350°F). Bake for about 30–40 minutes until the top is golden and bubbling. Allow it to rest for a few minutes before serving so it sets properly.

Notes

  • I always roast the aubergine instead of frying to keep it lighter and less oily
  • Letting the lentil sauce simmer longer makes it richer and more flavorful
  • I prefer freshly grated cheese because it melts smoother and tastes better
  • Adding a pinch of chili flakes gives a subtle heat that balances the dish
  • Resting the dish after baking helps it hold its shape when serving.