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1
Prepare eggplant with salt.
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2
Meanwhile, place the lentils, stock, and bay leaf in a saucepan, cover, bring to a boil and simmer for about 20 min until lentils are just tender but not mushy. Drain thoroughly and keep warm.
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3
Heat 1 T oil in a large saucepan. Add the onion and garlic and cook stirring for 5 min. Stir in the lentils, mushrooms, chickpeas, tomatoes, tomato paste, herbs, and 3 T of water. Bring to a boil, cover and simmer gently for 10 min stirring occasionally.
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4
Preheat the oven to 350F. Rinse the eggplant slices. Heat the remaining oil in a frying pan and cook the slices in batched for 3-4 min turning once so that both sides are browned.
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5
Season the lentil mix with salt and pepper. Arrange a layer of eggplant slices in the bottom of a large, shallow ovenproof dish or roasting pan, then spoon a layer of lentil mixture on top. Continue the layers until all the eggplant slices are used.
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6
Beat the yogurt, eggs, and salt together and pour the mixture over the vegetables. Sprinkle generously with the grated cheese and bake for about 45 min until the topping is golden brown and bubbling. Serve immediately garnished with the parsley.
