Eggplant Lentil Parmigiana Casserole

This is delicious!

That was a delicious plate! I switched Lentils for beans and didn't have any mozza but still, it was very rich in flavours. Thank you so much for these recipes.

Wowza, such a burst of flavour, I love this recipe! So glad I made 6 servings to have for a few days! The recipe does have a few steps, but it's worth every second spent!
I just have one question - did you add mozzarella cheese a bit later during baking? It looks so fresh in your photos, while mine completely melted and got a crust on top (delicious btw, but does not look like in the photos).

PUL Team - Dec. 2, 2025, 4:23 a.m.

Ahh this makes us so happy to read, Jelena, we’re so glad you loved it! There’s nothing better than opening the fridge and knowing something delicious is waiting ☺️

For the mozzarella, we added it right before baking. The difference you’re seeing may the type of vegan mozzarella. Some melt into a bubbly crust, while others stay a bit more intact. We also sliced ours rather thick, which helps it keep the fresh look in the photos. In case it helps, we picked up the mozza from Eko Plaza in the Netherlands. Hope this helps for now! 💛

This is a delicious meal, much tastier than expected. It is a bit more work than most other recipes but definitely worth it. I don't know in what world it would be enough for 6 people, it's way too good for that :-)

PUL Team - Sept. 11, 2025, 12:54 a.m.

Aww thanks for taking the time to try the recipe and share the review, Jonathan! ☺️

Delicious! Even my picky 2-year-old finished two plates!

This was soo much better than expected! Had to add some more tomato sauce though but will def make it again

I love it! My partner couldn't believe how good it was. Now it is in our rotation (:

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.