If you are an eggplant lover you are going to enjoy this recipe! The eggplants just melts in your mouth and the filling is so good! Great dish for any occasion. Packed with protein, fiber and flavor.

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2 cups of fresh mushrooms, chopped

3 cups of fresh spinach, chopped

1 cup green lentils

2 1/2 cups water

3 eggplants, sliced lengthwise, about 1/2 of an inch

Olive oil

1 jar of marinara sauce 2 lb / 907 g

+Salt

+Pepper

Directions

Heat oven to 375° F

Take a baking sheet and line with a parchment paper.

Drizzle the parchment paper with olive oil. Place the eggplant on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and bake for about 20-25 minutes, until golden brown and tender. Set aside.

Take a sauce pot and add the lentils, water and sprinkle some salt. Bring to a boil, then lower the heat to low, and cook until all the water have soaked into the lentils. Set aside.

Take a nonstick pan, add olive oil, onion, salt and pepper, sauté for a few minutes, then add the mushrooms, Sauté until golden. Add the spinach, and cook for about 3 more minutes. Add the cooked lentils, mix and remove from the stove.

Assembling the dish:

Take one slice of the eggplant and lay on a working surface. Take a spoonful or more of the filling and spread on the eggplant. Roll the eggplant and place it seams side down on a large Pyrex dish. Keep doing it with the rest of the eggplants. When all the eggplants are placed in the Pyrex dish, pour the marinara sauce on top, evenly, and bake for about 35-45 minutes.

Let it cool slightly before serving.

Stuffed Eggplant