(zucchana = zucchini + melanzana ... coining this here & now)
You love lasagna, but don't want to feel bad about eating the entire pan. I get it. This recipe is inspired by my mama's zucchini parmigiano. I substituted the bread crumbs for fresh lentils to given our gluten free friends some love.
What You'll Need:
1 large eggplant
1/2 C French lentils
1 C freshly grated Parmigiano Reggiano
2 C tomato sauce
Preheat your oven to 350°F. Slice the zucchini and eggplant lengthwise into thin strips. Lightly coat a baking dish with olive oil. I do not recommend using spray oils!! Line the baking dish with the zucchini, then sprinkle some of the lentils and parmigiano evenly. If you cannot get your hands on fresh parmigiano, it's ok to omit. It's very important to make sure your ingredients are fresh (keeps your body healthy and happy). Next add a thin layer of tomato sauce, followed by a layer of eggplant. Add some more lentils and parmigiano, another layer of zucchini, and repeat as necessary. Bake for about 20-30 minutes or until the edges of the sauce start to crisp up a bit. Buon appetito!