Eggplant Lentil Parmigiana Casserole

The flavour was really delicious but I must admit that the tomato sauce seemed a bit too little for the amount of aubergines and also the lentils made it very difficult to keep the aubergine layers in place as they would roll off the sides. I definitely want to give this one another try but I might swap the brown lentils (which are very firm) for some red ones so they create a crimier texture which I think fits parmigiana better. :)

PUL Team - Aug. 12, 2025, 3:46 p.m.

Hi Martina, thanks so much for sharing your experience with the parmigiana casserole! We’re glad you enjoyed the flavour. Cooked red lentils do get soft and mushier compared to brown ones, so it’ll be interesting to hear how that changes the texture for you. For reference, each of our eggplants weighed about 280 g, if that helps with balancing the tomato sauce next time. Happy experimenting! ☺️

Sooo good! Even the aubergine nay-sayers in our home loved it! 😊

I choose this recipe because I have never had eggplant before. I was intimidated at first but decided to go for it… I am so glad I did! I didn’t have celery or vegan cheese so I left that out of the recipe. I only had cans of rotelle tomatoes so it’s a little watery. But the flavor is EVERYTHING! I felt like a chef! I’m so excited to make this again! I am absolutely in love with this recipe. This is the first recipe I have made from the PUL app. 10/10 recommend!!!!

PUL Team - Aug. 4, 2025, 4:28 p.m.

Eeeek, we're smiling from ear to ear reading this, Katelind ☺️ we're so thrilled that the recipe was enjoyed. Thanks for taking the time to share the swaps and glowing review ✨

Really delicious!!

Absolutely delicious! A bit laborious but if you have the time and are in the mood, is a great dish! Cozy and tasty.