Moroccan Lentil Stuffed Eggplants

Directions

• Preheat oven to 375 degrees F. Prepare a 9×13-inch baking dish.
• Pour Moroccan-Spiced Lentils, crushed tomatoes, salt, pepper, and paprika into a large saucepan or rimmed skillet.
• Heat over medium heat until bubbling. Reduce heat to simmer and cook for 5 minutes more. Taste and adjust seasonings as needed.
• Cut an angled divot out of the center of eggplants; using a knife to. Scrape out a hollow center; using a spoon. Make sure to leave enough eggplant flesh so it’s sturdy enough to hold lentils.
• Heat oil in a large rimmed skillet over medium heat. Add eggplant, cut-side down and cover, cook on one side for 4-5 minutes or until slightly charred. Then flip over and cook for another 4-5 minutes on the other side, until softened and browned on outside.
• Once done, place eggplant, cut-side up in baking dish and top with lentils. Top with vegan parmesan cheese and panko bread crumbs.
• Bake, uncovered, for 30-35 minutes or until eggplant is soft and browned and lentils are bubbling. The bread crumbs should be browned.
• Serve on its own or over rice or cauliflower rice. Garnish with fresh parsley or cilantro.
• Enjoy!