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1 lb. eggplant(s), sliced (no need to peel) 4 oz. whole green lentils 2.5 c. vegetable stock 1 bay leaf 3 Tbsp. olive oil 1 onion, sliced 1 garlic clove, crushed 8 oz. mushrooms, sliced 14 oz. can chickpeas, rinsed and drained 14 oz. can chopped or diced tomatoes (don't drain) 2 Tbsp. tomato paste 3 Tbsp. water 2 tsp. dried herbes de Provence 1 1/4 c. plain yogurt (12 oz.) 3/4 c. Egg Beaters (equivalent of 3 eggs) 1/2 c. grated aged Cheddar cheese (does not have to be reduced-fat) salt and freshly ground black pepper sprigs of fresh, flat-leaf parsley (to garnish) Sprinkle the eggplant slices with salt and place in a colander. Cover with paper towels and place a weight (ie. a heavy bowl) on top. Let sit for at least 30 minutes to allow the bitter juices to be extracted. Meanwhile, place the lentils, stock and bay leaf in a saucepan. Cover. Bring to a boil and simmer for about 20 minutes until the lentils are just tender, but not mushy. Drain thoroughly (do not rinse, though) and keep warm. Heat 1 tablespoon of the oil in a large saucepan or skillet. Add the onion and garlic and cook, stirring, for 5 minutes. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs and 3 tablespoons water. Bring to a boil. Cover and simmer gently for 10 minutes, stirring occasionally. Preheat the oven to 350 degrees. Rinse the eggplant slices, drain and pat dry. Heat the remaining oil in a frying pan and cook the slices in batches for 3 to 4 minutes, turning once so both sides are browned. (I recommend adding a little of the remaining oil at a time, before each batch. Don't use all 2 tablespoons at once in the beginning or the 1st batch will soak it all up and there will be none left.) Season the lentil mixture with salt and pepper. Arrange a layer of eggplant slices in the bottom of a large, shallow, ovenproof dish or roasting pan, then spoon a layer of the lentil mixture on top. Repeat layers until all eggplant slices and lentil mixture is used up. (I got 2 layers of each total.) Beat the yogurt, Egg Beaters, salt and pepper together and pour the mixture over the vegetables. Sprinkle generously with the grated Cheddar cheese and bake for about 45 minutes at 350 degrees until the topping is golden brown and bubbling. Serve immediately, garnished with the flat-leaf parsley. Yields 12 servings (2 points per serving). This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |