Lentil and ricotta eggplant parmigiana

1 Preheat oven to 180°C. Line a large baking tray with baking paper. Cut each eggplant lengthways into four flat 1cm-thick slices. Lightly spray both sides of each slice with olive oil. Place on the prepared tray and bake for 15–20 minutes, or until golden and tender.

2 Meanwhile, in a large saucepan, heat half of the olive oil over medium heat. Gently fry onion and celery for 5 minutes, or until softened. Add cumin and garlic and cook, stirring, for about 1 minute, or until fragrant. Add tomatoes and lentils. Reduce heat to low and simmer for 10 minutes, or until thick. Season with cracked black pepper.

3 In a medium bowl, combine ricotta, basil and half of the parmesan.

4 Top each eggplant slice with 1/8 of the lentil mixture, then top with the ricotta mixture. Sprinkle with remaining parmesan. Return to the oven and bake for 15 minutes. In a salad bowl, toss rocket with balsamic vinegar and the remaining oil. Serve eggplant parmigiana with rocket salad.