Step 1

Lightly spray both sides of the eggplant slices with olive oil spray. Heat a large frying pan over high heat. Add half the eggplant and cook for 2 mins each side or until golden brown. Transfer to a plate. Repeat with the remaining eggplant.

Step 2

Reduce heat to medium. Add onion to the pan. Cook, stirring, for 3 mins or until the onion softens. Add the lentils and pasta sauce and bring to a simmer. Cook, stirring occasionally, for 10 mins or until the sauce thickens slightly.

Step 3

Preheat grill on medium. Spoon the lentil mixture into a 6-cup (1.5L) baking dish. Arrange the eggplant slices and mozzarella or bocconcini on top. Cook under the grill for 5 mins or until the cheese melts and is golden brown.