Heat oven to 220C/200C fan/gas 7.
Brush both sides of the aubergine slices
with 2 tbsp of the oil, lay on baking
sheets, season and bake for 15-20 mins
until tender, turning once. Cook the
lentils following pack instructions.
Heat the remaining oil in a large frying
pan. Tip in the onions and garlic and cook
until soft. Stir though the squash and the
tomatoes, plus ½ can of water. Simmer for
10-15 mins until the sauce has thickened.
Stir in the lentils, basil and seasoning.
Spoon a layer of lentils into a small
baking dish. Top with aubergine slices
and repeat, finishing with a layer of
aubergine. Scatter with mozzarella and
bake for a further 15 mins until the
cheese is golden and bubbling.