French Lentils Alla Parmigiana | Roasted Eggplant & Parmesan

1

Preheat your oven to 400℉ (200℃).

Line a large baking sheet with parchment paper and set aside.

2 Large Eggplants
2 Tbsp olive oil (To Coat the eggplant)

2

Wash the eggplants under cold water. Cut it into thick slices, then into strips and finally into bite-sized cubes.

Transfer them to the prepared baking sheet.

Drizzle with the olive oil and toss to coat. Spread them so they do not overlap.

3

Roast - For about 20 minutes at 400℉ (200℃), stirring the eggplant halfway through, until tender and lightly golden.

5 Medium tomatoes
4 Garlic Cloves (Halved)
1 Tbsp parsley flakes
1 Tbsp freeze-dried basil
2 Tbsp olive oil

4

Heat the olive oil in a large stockpot over medium heat.

Place the tomatoes cut-side down in the pot, then add the garlic cloves, parsley flakes, and freeze-dried basil.

Cover and cook over low heat for 20 minutes, or until the tomatoes are soft and the skins loosen easily.

5

Using tongs or a spatula, carefully remove and discard the tomato skins.

Using a potato masher, mash the tomatoes and garlic together until you have a rustic purée with just a few small chunks remaining.

14.10 oz dried green lentils

6

For this recipe I used French green lentils (Lentilles du Puy).

NOTE: The key differences are size (French are tiny), color (darker, bluish-green), flavor (peppery), and texture (firm/poppy vs. softer).

Sort through the dry lentils to remove any small rocks or debris.

NOTE: This is a natural occurrence during harvesting.

Place the lentils in a fine-mesh sieve and rinse them thoroughly under cold running water until the water runs clear. Drain and set aside.

2 bay leaves
40 oz Spring Water (5 cups)

7

To the stockpot, add the rinsed lentils, the bay leaves, and the spring water.

Bring to a boil, then reduce the heat and let it simmer gently for about 20 to 40 minutes, or until the sauce has thickened and the lentils are tender but still hold their shape.

IMPORTANT: Cooking the lentils directly in the tomato purée gives them wonderful flavor, but keep in mind that the acidity of the tomatoes can slow their cooking. Depending on the age and variety of your lentils, they may take longer than the usual 20 minutes to become tender. If you would like to keep the cooking time closer to 20 minutes, simmer the lentils in water with the bay leaves until tender, then stir the tomato-garlic purée into the cooked lentils just before adding the roasted eggplant and parmesan cheese.

4.25 oz parmesan cheese (Freshly Grated)
2 Tbsp balsamic vinegar
pepper (To Taste)
1 Tbsp light brown sugar (Optional)

8

Once the lentils are tender, remove and discard the bay leaves.

Stir in the grated Parmesan until it has completely melted into the lentils, creating a rich, creamy texture.

Add the balsamic vinegar and season generously with freshly cracked black pepper.

Taste and adjust the seasoning, adding salt only if needed, as the Parmesan is naturally salty.

NOTE: If your tomatoes are particularly acidic, stir in the brown sugar to gently balance their tartness without making the dish sweet.

1 Tbsp parsley flakes
1 Tbsp freeze-dried basil

9

Gently fold in the roasted eggplant, followed by the parsley flakes, and freeze-dried basil, taking care not to break up the eggplant too much.

10

Serve warm, or let the dish cool and refrigerate overnight.

While it is delicious the day it is made, the flavors deepen and meld beautifully as it rests. The Parmesan has time to fully incorporate into the lentils, making the dish even richer, creamier texture. It is the perfect make-ahead dish for meal prep, entertaining, or an easy weeknight dinner. Enjoy & Bon Appétit!

STORAGE: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through before serving.

French Lentils Alla Parmigiana | Roasted Eggplant & Parmesan