Day 5/10 Protein-packed Vegetarian Meals

• servings: Serves 4
• total time: 2 hours 4 minutes

Ingredients

For the Eggplant:

3 large eggplants, sliced into 0.75 cm lenths

1 tsp salt

2-3 tbs extra virgin olive oil

For the Filling:

3 tbs extra virgin olive oil

1 onion, diced

4 garlic cloves, minced

2 cans lentils, drained and rinsed

1/2 cup dry red wine

1 can crushed tomatoes

1 cup vegan chicken stock (I use the Massel powder made up)

4 bay leaves

2 tsp dried oregano

1/2 tsp ground cinnamon

1 tsp salt

For the Bechamel Sauce:

1/4 cup extra virgin olive oil

1/3 cup plain flour

2 1/2 cups milk

1/4 tsp grated nutmeg

1/2 cup grated Parmesan cheese (vegetarian)

2 eggs, whipped

Black pepper, to taste

For the Topping:

3/4 cup panko breadcrumbs

Directions

Prepare the Eggplant:

Preheat oven to 180°C.

Arrange eggplant slices on baking sheets, sprinkle with salt and drizzle with olive oil.

Bake for 20-25 minutes until golden and tender.

Make the Filling:

Heat olive oil in a skillet over medium heat. Cook onion until translucent, about 5 minutes. Add minced garlic and cook for 1 minute.

Stir in lentils, red wine, crushed tomatoes, vegan chicken stock, bay leaves, oregano, cinnamon, and salt. Simmer for 30 minutes. Remove bay leaves.

Make the Bechamel Sauce:

Heat olive oil in a saucepan over medium heat. Stir in flour and cook for 2 minutes.

Gradually whisk in milk until smooth little bit by little bit. Cook, whisking, until thickened, about 5-7 minutes until all milk is combined.

Stir in nutmeg, Parmesan, and black pepper. Let the bechamel cool for 5 minutes stirring, then whisk in eggs until combined.

Assemble and Bake:

Preheat oven to 180°C.

In a baking dish, layer half of the eggplant slices, then the lentil filling, and top with the remaining eggplant slices.

Pour the bechamel sauce over the top and sprinkle with panko breadcrumbs.

Bake for 40-45 minutes, until the top is golden brown and bubbly.

Set aside for 10 minutes to firm up, then serve.