This Italian-style recipe combines eggplant and lentils in a skillet with a creamy sauce and zesty almond parmesan for a quick vegan meal.If you have them, use 3-4 small Japanese eggplants instead of one large one. Just slice into 1/4-inch pieces, no need to slice lengthwise.
Saute the onion in a large, non-stick skillet until it begins to brown. Tip: Add a small pinch of baking soda to speed up browning. Add the garlic and cook for another minute.
Add the eggplant, water, and herbs and stir well to coat the eggplant with the seasonings. Cover tightly and cook until the eggplant begins to soften, about 6 minutes, stirring frequently.
Add all remaining ingredients EXCEPT the fresh basil and Almond Parmesan. Cover and cook for 10-15 minutes, until eggplant is tender and sauce has thickened. Season to taste with salt, add fresh basil, and serve over pasta or brown rice or other whole grain. Top with Almond Parmesan, if desired.
To Make Almond Parmesan
Process 1/4 cup nutritional yeast and 1/3 cup whole raw almonds in a blender or food processor until crumbly. Store in refrigerator.