1. Heat skillet over high heat and cooking in batches, add 1 tbsp olive oil and cook eggplant until browned. Set aside.
  2. Add onion and sauté until softened.
  3. Add garlic, cook for 1 minute then add lentils, stir.
  4. Add tinned tomatoes, 1 cup of water and bay leaf.
  5. Bring to the boil, season with salt and pepper and add in eggplant. Turn down heat, simmer until lentils are cooked, about 20 minutes.
  6. Add broken lasagna sheets, cook until tender, about 10 minutes.
  7. Add the baby bocconcini and press them in to submerge.
  8. Top with mozzarella and Parmesan and place under a grill until melted and golden.
  9. Garnish with basil and cracked black pepper.
  10. Serve and enjoy with family and friends!