Eggplant Parmesan

Calories: 439

Protein: 20g

Carbs: 60g

Fat: 10g

Ingredients:

• 1 cup roasted eggplant

• 1/2 cup lentils

• 1/4 cup vegan mozzarella

• 1/2 cup marinara sauce

Instructions:

1. Preheat oven to 180°C (350°F).

2. Spread half of the roasted eggplant in a single layer in an oven-safe dish.

3. Add a layer of cooked lentils on top of the eggplant.

4. Pour 1/4 cup of marinara sauce evenly over the lentils.

5. Add remaining eggplant and top with remaining marinara sauce.

6. Sprinkle vegan mozzarella evenly over the top.

7. Bake for 20 minutes, or until the cheese is melted and slightly golden.