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Baked Eggplant, Fresh Tomato, Rosemary, Lentil & Parmesan Bake

All in one; Mediterranean style ingredients, protein rich lentils and sharp parmesan cheese making a complete comforting meal in one dish.

Tip: Whilst fresh tomatoes are preferable it is okay to use good quality tinned chopped Australian tomatoes

Season: Summer to Autumn  

Ability: Medium, can be made a day ahead

Equipment: stove and oven


  1. Preheat a fan forced oven to 200c and lightly grease a 18 x 12cm baking dish
  2. Take a small pot and cook lentils
  3. Cut the eggplant lengthways into 1cm slices, sprinkle with salt, place on a tray and set aside.
  4. Place a medium sized pot on the stove, add oil, chopped onions and a pinch of sea salt flakes, cook gently for 10 minutes without colour.
  5. Add the garlic and rosemary, cook for a further 3-4 minutes.
  6. Deglaze the pan with the apple cider vinegar, add the juicy ripe chopped tomatoes, bring to the boil then reduce to a simmer and cook for 15-25 minutes until the tomato has completely collapsed and mix thickened.
  7. Add the tomato sauce, cooked lentils and basil, check seasoning.
  8. Meanwhile pat the excess moisture from the eggplant using a piece of paper towel. Drizzle with olive oil and cook on a BBQ, hot (this is vital) plate or in a large pan, colouring both sides; this will soften the flesh.
  9. Take your baking dish, place 1/3 of the tomato sauce on the base, followed by a compact layer of eggplant, next 1/3 tomato sauce, sprinkle of Parmesan, remaining eggplant, lastly the remaining tomato sauce, Parmesan and torn bocconcini.
  10. Bake in the prepared oven for 35- 50 minutes or until golden- ovens vary.
  11. Allow to sit for 10 minutes before drizzling with olive oil, chopped fresh flat leaf parsley or basil and serve. Crusty bread or salad leaves would be a nice accompaniment, but are not necessary.