Step 1

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.

Step 2

Cut the eggplant in half lengthwise and drizzle the cut sides with 2 tablespoons of olive oil. Place cut-side down on the baking sheet and place in the oven for 40-50 minutes, or until the eggplant is super tender. You'll know it is done when the skin starts to collapse. Remove from the oven and allow to cool for about 5 minutes.

Step 3

While the eggplant is roasting, make the sauce. Heat the oil in an oven-safe stock pot over medium heat. Add the onion, garlic & dry seasonings and cook, stirring frequently for 3 minutes. Pour in the crushed tomatoes & marinara. Bring to a boil, then lower the heat and simmer while you finish the meatballs. Taste and adjust the salt & pepper as needed.

Step 4

Scoop out the eggplant from the skin and add it to a food processor with the lentils, brown rice, garlic, parsley, onion, oregano, salt & pepper. Pulse until combined, being sure not to over-process it. Transfer the mixture to a bowl and add the breadcrumbs. Mix until combined and place in the fridge for 20 minutes to chill.

Step 5

Oil your hands and use a cookie scoop to make 8-10 meatballs. Add the rest of the olive oil to a skillet and heat it over medium-high heat. Once hot, add the meatballs and cook until browned on all sides (approx. 2 minutes per side) - lower the heat as needed so they don't burn. Use tongs to place the meatballs in the marinara sauce. Top with the vegan cheese and some fresh oregano. Place in the oven for 15 minutes. For a crispier top, turn the oven to broil for the last couple minutes.

Step 6

Remove from the oven, top with more fresh oregano and vegan parmesan. Serve as is, with garlic bread or pasta.