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1
Preheat oven 180C.
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2
Place the sliced eggplant in layers in a large sieve, sprinkling each layer with salt.
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3
Cover and leave for at least 30 minutes to allow the bitter juices to be extracted.
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4
Place the lentils, stock and bay leaves in a saucepan and bring to boil, then simmer for approx 20 minutes, until lentils are tender.
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5
If you are using canned ready prepared lentils skip this step and add the bay leaves to the main mix while cooking instead.
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6
Heat the oil in a large saucepan and gently fry the onion and garlic for 4-5 minutes.
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7
Stir the drained lentils, tomatoes, check peas, mushrooms, tomato puree, herbs and water into the onions.
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8
Bring to boil and simmer covered for 10 minutes.
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9
Season to taste and remove the bay leaves.
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10
Rinse the eggplant slices and pat dry with kitchen paper.
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11
Place a few of the slices on a plate and microwave for 1 minute.
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12
Repeat this until all the slices have been microwave (traditional way is to fry the slices, which can be done if preferred).
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13
Arrange a layer of eggplants on the bottom of a deep casserole dish, spoon over a layer of lentil mixture.
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14
Continue the layers until all the mixture and eggplant slices are used, finishing with a lentil mixture layer.
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15
Beat together the yogurt and egg, and season.
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16
Pour over the mixture in the casserole.
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17
Sprinkle grated cheese on top and bake for 45 minutes.
