Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Then cut each eggplant lengthways into 4 flat 1cm-thick slices. Lightly spray both sides of each slice with olive oil. Place on the prepared tray and bake for 15–20 minutes, or until golden and tender.
Step 2Meanwhile, heat half of the olive oil in a large saucepan over medium heat. Sauté onion and celery for 5 minutes, or until softened. Add the cumin and garlic; cook, stirring, for about 1 minute, or until fragrant. Add the tomatoes and lentils. Reduce heat to low; simmer for 10 minutes, or until thick. Season with cracked black pepper.
Step 3Combine the ricotta, basil and half of the parmesan in a medium bowl.
Step 4Top each eggplant slice with 1/8 of the lentil mixture, then top with the ricotta mixture. Sprinkle with remaining parmesan. Return to the oven; bake for 15 minutes. Toss rocket with balsamic vinegar and the remaining oil in a salad bowl. Serve the eggplant parmigiana with rocket salad.