BAKED EGGPLANT AND LENTILS

6 cups cubed eggplant

1 tablespoon olive oil

1 tablespoon low-sodium soy sauce

1 tablespoon lemon juice

2 teaspoons paprika

1 teaspoon dried oregano

2 cloves garlic; minced

cooking spray

2 cups leek; chopped

2 cups carrot; diced

2 cups no-salt added tomato juice

1 tablespoon white wine vinegar

1 tablespoon honey

1/4 teaspoon salt

1 (28 oz.) can no-salt added whole tomatoes; undrained & chopped

2 cups cooked lentils

1/2 cup dry breadcrumbs

1/2 cup grated Parmesan cheese

1. Preheat oven to 375 degrees.

2. Combine eggplant, olive oil, soy sauce, lemon juice, paprika, oregano and garlic in a large bowl; toss well to coat. Arrange eggplant mixture in a single layer on a baking sheet coated with cooking spray. Bake for 30 minutes.

3. Coat a non-stick skillet with cooking spray; place over medium-high heat until hot. Add leek and carrot; saute 5 minutes or until lightly browned. Add tomato juice, vinegar, honey, salt and tomatoes; bring to a boil. Stir in lentils and eggplant mixture. Reduce heat; simmer 35 minutes or until thick.

4. Spoon 2 cups mixture into 4 individual gratin dishes coated with cooking spray. Combine breadcrumbs and cheese; sprinkle 1/4 cup breadcrumb mixture over each serving. Bake for 10 minutes or until browned.

* NOTE: Recipe can be prepared in 3-quart casserole dish, if desired.

Yields 4 servings

CALORIES: 403; FAT: 9g; PROTEIN: 21g; CARBS: 64g; FIBER: 7g; CHOL: 11mg; IRON: 7mg; SODIUM: 688mg; CALC: 364mg.

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