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Instructions

• Preheat oven to 425 F. Slice eggplant the long way.
• Salt eggplant slices on both sides and let sweat to remove bitterness far at least 15 minutes. Pat dry.
• Arrange eggplant slices on baking sheet, drizzle with 1 Tbs olive oil and bake in oven for 13-15 minutes
• Reduce oven to 375 F
• While eggplant is baking, add marinara sauce and water to sauce pan and bring to a low boil over med. heat. Add lentils and lower heat to a simmer. Cook loosely covered (to prevent splattering) for about 15-20 min or until lentils are tender.
• In meantime, make tofu ricotta. Add tofu, yeast, lemon juice, basil, oregano, salt + pepper, parmesan cheese, and 1 Tbs olive oil to food processor or blender. Pulse to combine.
• Taste and adjust seasonings as needed. Yeast for cheesiness, pepper for flavor, and lemon juice for brightness.
• Grease a large baking dish. Spread thin layer of lentil marinara sauce into dish. Layer a few pieces of eggplant.
• Spoon half of ricotta filling over eggplant. Top with marinara and eggplant. Repeat until all ricotta is gone,
• Sprinkle top with parmesan cheese and cover with foil. Bake for 30 min, remove foil and bake for 10-15 additional minutes or until top is slightly browned.