PREHEAT the oven broiler (grill) to high. BRUSH the eggplant slices on both sides with 2 tablespoons of olive oil. PLACE on a large baking tray and cook directly under the broiler for 5 minutes on each side. WHILE the eggplant cooks make the lentil sauce. HEAT 2 tablespoons of olive oil in a pan and cook the onion for 5 minutes, stirring occasionally. ADD the garlic and cook 2 minutes. ADD the canned tomatoes, tomato paste, salt, oregano, cinnamon and pepper and bring to a boil. REDUCE the heat to low and simmer, uncovered, for 10 minutes. STIR in the lentils and parsley to combine. REMOVE the eggplant slices from the broiler once cooked and preheat the oven to 400°F/200°C. MAKE the cheese sauce by heating 2 tablespoons olive oil in a saucepan. STIR in the flour to combine and cook 1 minute. ADD the milk gradually, stirring continuously, and cook until the sauce thickens. STIR in the grated Parmesan and crumbled feta until well combined and melted. SPOON a few tablespoons of the lentil sauce in the bottom of a lightly greased baking dish. TOP with half the eggplant slices, then layer with half the lentil sauce, and half the cheese sauce. REPEAT the layers of eggplant slices, lentil sauce, and cheese sauce. BAKE for 35 minutes, then remove from the oven and allow to stand for at least 10 minutes to firm up a bit before cutting into pieces and serving.

Variations: To make this dish more substantial, add layers of cooked potato (2 medium potatoes, sliced), cooked rice (2 cups), or cooked pasta (2 cups, macaroni is ideal) before baking. If you don’t have eggplant, then grilled zucchini slices are a good alternative.