Method
Preheat the oven to 180C/350F/Gas 4 and prepare the lentils based on packet instructions.
For that filling, chuck the ball aubergine slices within the vegetable oil, then drain and season, to taste, with salt and freshly ground pepper.
Heat a fry pan on the medium heat, add some aubergine slices in batches and fry for just two-3 minutes on every side, or until golden-brown on sides. Remove in the pan having a slotted spoon and hang aside to empty on kitchen paper.
Add some onion, pepper and garlic clove towards the pan and fry for just two-3 minutes, or until softened.
Add some tomato pure, stir to coat the vegetables inside it, then still fry for any further 4-a few minutes.
Add some canned chopped tomato plants and cinnamon stick and simmer for 4-a few minutes.
Add some lentils and return the fried aubergines towards the mixture. Simmer for any further 2-3 minutes, or until warmed through.
Transfer the mix for an ovenproof dish and sprinkle within the chopped parsley.
For that topping, inside a bowl, beat together the ricotta, Greek-style yogurt, eggs and grated nutmeg until well combined. Season, to taste, with salt and freshly ground pepper.
Pour the topping mixture in to the ovenproof dish on the top from the filling. Sprinkle within the grated parmesan.
Transfer the veggie moussaka towards the oven and bake for twenty five-half an hour, or before the topping is golden-brown and it has set and also the filling is bubbling. Serve immediately.