Sprinkle the aubergine slices with salt and place in a colander. Cover and leave for 30 minutes to allow the bitter juices to be extracted.

Meanwhile, place the lentils, stock and bay leaf in a sauepan. Cover bring to the boil and simmer for about 20 minutes until the lentils are just tender. Drain well and keep warm.

Heat 15ml of the oil in a large saucepan, add the onion and garlic and cook for 5 minutes, stirring. Stir in the lentil, mushrooms, chickpeas, tomatoes, tomato puree, herbs and water. Bring to the boil, cover and simmer gently for 10 minutes

Preheat the oven to 180°F C. Rinse the aubergine slices, drain and pat dry. Heat the remaining oil in a frying pan and fry the slices in batches for 3-4 minutes, turning once.

Season the lentil mixture with salt and pepper. Arrange a layer of aubergine slices in the bottom of a large shallow, ovenproof dish or roasting tin, then spoon over a layer of the lentil mixture. Continue the layers until all the aubergines slices and lentil mixture are used up.

Beat together the yoghurt, eggs and plenty of salt and pepper and pour the mixture into the dish. Sprinkle the grated cheese on top and bake for about 45 minutes until the topping is golden brown and bubbling.

Serve immediately, garnished with flat leaf parsley.