Smoky Chipotle Lentil & Eggplant Bake

Directions

1. Preheat oven to 400°F (200°C).
2. Slice eggplants lengthwise into 1/2-inch thick slices. Arrange slices on a baking sheet lined with parchment paper. Brush eggplant with oil and sprinkle with salt. Roast for 20-25 minutes, or until tender and slightly browned.
3. While the eggplant roasts, heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 5 minutes, or until softened. Add garlic and diced red bell pepper. Cook for an additional minute.
4. Add tomatoes with their juices, lentils, broth, tomato paste, oregano, smoked paprika, chipotle pepper, salt, and pepper. Bring to a boil, reduce heat and simmer for 15-17 minutes, or until the lentils are tender but still hold their shape. Stir in the cilantro.
5. Grease a large (9x13) baking dish. Spread a thin layer of the lentil filling on the bottom of the dish. Top with a layer of roasted eggplant slices. Repeat the layering process, ending with a layer of eggplant.
6. Dollop ricotta cheese evenly over the top layer of eggplant. Optionally, sprinkle with grated Parmesan cheese.
7. Bake for 20-25 minutes, or until cheese is heated through and slightly golden brown on top.
8. Let cool slightly before serving. Garnish with parsley and enjoy warm with a side salad or crusty bread.