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Lentil Eggplant Parmigiana with Ciabatta Crumble

Servings 4
Total Time 35 mins



  • 2 eggplants thinly sliced into rounds
  • 1 drizzle oil


  • 1 red onion finely diced
  • 2 cans brown lentils drained & rinsed
  • 1 drizzle oil
  • Italian herbs ½ tsp dried basil, ½ tsp oregano, ½ tsp parsley, ½ tsp sage, ½ tsp rosemary
  • 60 g tomato paste
  • 1 tsp salt
  • 1 can tomato passata
  • ½ cup water


  • 1 ciabatta loaf crumbled
  • 200 g feta cheese crumbled
  • 50 g grated mozzarella cheese


  • 1 telegraph cucumber cut in half lengthways & thinly sliced
  • 100 g mesclun
  • 1 tsp balsamic vinegar


  • Before you start, preheat oven to 220°C (or 200°C fan bake). If you do not have an ovenproof fry-pan, set aside a large baking dish.
  • Prep eggplant and toss on a lined oven tray with oil. Season with salt and pepper and roast for about 20 minutes, until tender.
  • Prep onions and lentils. Heat oil in a large ovenproof fry-pan on medium-high heat. Cook onion for about 3 minutes, until tender. Add Italian herbs and tomato paste and cook for about 30 seconds, until fragrant.
  • Add salt, tomato passata and water measure to pan and bring to a simmer. Simmer for about 5 minutes, until thickened. Remove from heat, stir through lentils and season to taste with salt and pepper. Transfer to baking dish, if using. Set aside.
  • Crumble ciabatta into bite-sized pieces, prep feta and toss both in a medium bowl with mozzarella.
  • When eggplant has cooked, remove from oven. Cover lentils with sliced of eggplant. Sprinkle over crumble and bake for about 10 minutes, until golden.
  • Prep cucumber and toss in a large bowl with mesclun and balsamic vinegar. Season to taste with salt and pepper.
  • Serve eggplant parmigiana with salad on the side.