Preheat oven to 180C. Thinly slice eggplant into rounds. Rinse and drain the lentils.
Spray a large oven tray with oil and arrange slices of eggplant over the tray. Lightly spray eggplant with oil and cook for 10-15 minutes or until golden, turning once. Remove eggplant from the oven and set aside.
Brown mince, onion and garlic in a large frypan over a low-medium heat. Add lentils, carrots, spinach and zucchini, mix through well and allow to simmer for 5 minutes until vegetables soften. Add dried herbs and tomatoes. Simmer for 20-30 minutes.
Spray an ovenproof baking dish lightly with oil and alternate layers of mince mixture and eggplant, finishing with an eggplant layer.
In a bowl lightly whisk the egg. Add milk, ricotta and nutmeg and combine thoroughly together. Pour over eggplant and sprinkle with cheese. Bake for 20-30 minutes until golden and bubbly.
530 calories per serve
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