This Greek-inspired dish is a great way to use lentils in a new and exciting way. Start by sautéing diced eggplant, onions, and garlic in a large pan. Add cooked lentils, diced tomatoes, and your favorite Greek spices, such as oregano and cinnamon. Layer the lentil mixture with sliced potatoes and top with a béchamel sauce. Bake until golden brown and bubbly.
