Traditionally this Greek dish is made with meat, this my vegetarian/vegan version!
I make this as food prep with a bit of rice or extra greens. My boyfriend loves it too! 

It's nice to have those easy, nutritious, cost effective recipes available that help you consume a wider variety of vegetables and add a few more plant based meals into your diet. 

Ingredients:
3 x eggplants, thinly sliced
spray oil
3 tsp olive oil
1.5 brown onions, finely diced
3 garlic cloves, crushed
3 medium carrots, coarsely grated
3 tsp dried oregano
660g canned crushed tomatoes
1.5 cup salt-reduced vegetable stock
3 x cans brown lentils, drained and rinsed
2 medium potatoes
60g vegan cheese, grated

Method:

1. Preheat Oven 180 degrees and line 2 x baking trays with baking paper
2. Lay the eggplant on the lined baking tray in a single layer and spray lightly with oil spray. Bake for 20 mins
3. Meanwhile, heat the oil in a large saucepan over medium heat.
   Add the onion, garlic, carrot and cook for 5 minutes or until soft, stirring occasionally. Add the oregano and cook for 1 minute or until fragrant, stirring occasionally
4. Stir in the tomatoes, stock and lentils. Reduce heat to medium low and simmer, covered for 15 minutes, stirring occasionally
5. Place the potato in a saucepan and pour in enough cold water to almost cover them. Bring to a boil over high heat and boil for 15 minutes or until the potato is tender, then drain and set aside to cool. When cool enough to handle, cut into 5 mm thick slices
6. Spread a small ladle od lentil mixture over the base of a very large baking dish. Layer half of the eggplant over top, followed by half of the remaining lentil mixture, Repeat layers again finishing with the lentil mixture on top.
7. Arrange the potato slices over the lentil mixture and sprinkle over grated cheese
8. Bake in the oven for 30 minutes, or until the potato is golden. Leave to stand for 5 minutes and serve with your favourite greens!

I hope you enjoy this as much as I do in my lunch boxes