Easy eggplant parmigana

One of my new years resolutions was to try and have a few vegetarian meals each week, but trying to find something that would satisfy my carnivore husband was proving harder than expected! This dish is great because it is substantial, satisfying and very nutritious!
Really simple, vegetarian meal that is quick to prepare and very, very tasty!

Ingredients:

2 large eggplants (cut into 1cm thick slices)
One packet of mountain bread (I use corn variety so less gluten)
shredded cheese

Tomato sauce:
700g tomato passata (puree)
400g can of tomatoes
400g can of lentils (drained)
2 cloves of garlic, crushed
2 onions, finely chopped
150g bag of baby spinach



1. Layer eggplant slices on lightly greased tray, brush with oil and season with salt and pepper. Bake in preheated 180C oven (fan forced) for 20 mins or until golden brown and soft.
2. In the meantime, saute onions and garlic with a little olive oil in a large pan for 5 mins. Add tomato passata and tomatoes, reduce temperature and simmer for 20 mins.
3. Add lentils and spinach and cook for a further 5 minutes.
4. Put a layer of eggplant on the bottom of a casserole dish, then tomato sauce, then mountain bread and continue alternating layers until all the eggplant is used. I put cheese in one of the layers in the middle and then finish with cheese on the top.
5 Cook for 25 mins in 180C oven or until cheese melted.

The tomato sauce recipe makes enough for two eggplant parmigana dishes. I usually reserve half the sauce and either freeze it or use it the next night as a sauce for pasta.

Depending on the size of the casserole dish, half a packet of mountain bread is normally enough. The other half can be frozen too and saved for next time.

The end result! It doesn't stay on the plate for very long!