Method

1. 1

   Heat the oven to 425°F. Slice the eggplants lengthwise into 1/2-inch planks. Arrange them on two baking sheets, brush both sides with 2 tablespoons olive oil, and season with 1/2 teaspoon salt.

   10 min220°C
2. 2

   Roast the eggplant for 25 to 30 minutes, turning the slices once, until browned and tender.

   30 min220°C
3. 3

   While the eggplant roasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Cook the onion for 5 minutes until softened, then stir in the garlic for 30 seconds.

   6 minMedium heat
4. 4

   Stir in the crushed tomatoes, lentils, cinnamon, remaining 3/4 teaspoon salt, and black pepper. Simmer for 12 to 15 minutes, stirring occasionally, until thickened.

   15 minLow simmer
5. 5

   Whisk the Greek yogurt, egg, and Parmesan in a bowl until smooth.

   2 min
6. 6

   Reduce the oven to 375°F. Spread half the lentil sauce in a 9-by-13-inch baking dish. Layer in half the roasted eggplant, repeat with the remaining sauce and eggplant, then spread the yogurt mixture over the top.

   8 min190°C
7. 7

   Bake for 25 to 30 minutes, until the topping is set and lightly golden. Rest for 10 minutes before serving.

   30 min190°C

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