2 whole eggplants, cut crosswise into half inch rounds
1 cup Feta, Bulgarian preferred
1 cup Kashkaval cheese
1 cup cooked beluga lentils
1 cup tomato sauce

Salt the eggplant liberally and leave overnight in fridge.
Wipe off salt.  Preheat oven to 350 F
Toss eggplant slices with 2 Tbsp olive oil.
Roast slices in 350 oven for approx 30-45 minutes until lightly brown and tender.
In a greased casserole dish, layer eggplant, tomato sauce, lentils and cheese. Repeat until you use up all of the ingredients.
Place casserole into oven, covered, cook 1 hour, and remove cover.
Press mixture down using a spoon, bake uncovered 15 min.
Allow to cool, slice and serve.