Vegan Eggplant Lasagna

• 2 eggplant
• 2 Teaspoon salt
• 1 Tablespoon olive oil
• 28 Ounce marinara sauce
• 1/2 Cup water
• 3/4 Cup red lentils
• 12 Ounce extra firm tofu
• 1/4 Cup lemon juice
• 3 Tablespoon nutritional yeast
• 1/2 Cup basil
• 1 Tablespoon oregano
• 1/2 Teaspoon pepper
• 2 Tablespoon olive oil

• Pre-heat the oven to 425 degrees F. / 218 degrees C.
• Peel the eggplants and cut them into ¼ inch slices lengthwise.
• Take some of the salt and sprinkle it evenly among your eggplant slices to remove moisture. Place the salted eggplant slices on a colander and let sit for 15 minutes.
• Rinse the eggplant slices under running water and pat them dry. Grease the eggplant slices with olive oil. Arrange them on a baking sheet and bake for 15 minutes. Once done balking lower the temperature of the oven to 375 degrees F. / 190 degrees C.
• For the full step-by-step instructions and video tutorial, download the Little Lunches app.