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Preheat the oven to 375°F (190°C).
Slice the eggplants in half lengthwise and scoop out the flesh, leaving about 1/2-inch border. Set aside the eggplant halves.
Heat oil (or water) in a skillet over medium heat. Add the onion and garlic, sautéing until fragrant and softened (about 5 minutes).
Add the chopped tomatoes and cook for another 3-4 minutes.
Stir in the cooked lentils, vegetable broth, and sea salt. Let the mixture simmer for 5 minutes until everything is well combined and heated through.
Spoon the lentil mixture into the hollowed eggplant halves. Top each stuffed eggplant with vegan cheese sauce or crumbled vegan cheese.
Place the stuffed eggplants on a baking sheet and bake in the oven for 20-25 minutes, or until the eggplants are tender and the cheese has melted.
Serving and Storage Tips:
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