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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
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

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

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