Ingredients

• 1 large onion chopped
• 2 cups of fresh mushrooms, sliced
• 3 cups of fresh spinach, chopped
• 1 teaspoon olive oil
• Salt
• Pepper
• 1 cup green lentils
• 2 1/2 cups water
• 3 eggplants sliced lengthwise, about 1/2 of an inch
• Olive oil
• Salt
• Pepper
• 1 jar of marinara sauce

Directions

Heat the oven to 375° F. Take a baking sheet and line with a parchment paper.

Drizzle with olive oil. Place the eggplant in the baking sheet, drizzle with olive oil, sprinkle with salt and pepper and bake for about 20-25 minutes, until golden brown and tender. Set aside.

Take a sauce pot and add the lentils, water and salt. Bring to a boil, then lower the heat to low, and cook until all the water have soaked into the lentils. Set aside.

Take a nonstick pan, add olive oil, onion, salt and pepper, sauté for a few minutes, then add the mushrooms and a bit more salt and pepper. Sauté for about 10 more minutes. Add the spinach, and cook for 3 more minutes. Add the cooked lentils, mix and remove from the stove.

Assembling the dish:

Take one slice of the eggplant and lay on a working surface. Take a spoon or more of the filling and spread on the eggplant. Roll the eggplant and place it seams side down on a large Pyrex dish. Keep doing it with the rest of the eggplants. When all the eggplants are placed in the Pyrex dish, pour the marinara sauce on top, evenly, and bake for about 35-45 minutes.

Let it slightly cool before serving.