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1. Preheat oven to 350 degrees. Slice eggplants into rounds and blanch for 3 minutes in boiling salt water. Drain.
2. Heat oil in pan and stir fry onion and sweet pepper until soft. Add garlic.
3. Layer 1/2 the lentils in a baking dish, top with 1/2 the eggplant slices and 1/2 a onion mixture, herbs, sundried tomatoes, tomato puree, and seasoning, repeat.
4. Mix cheese and bread crumbs. spread over top and bake 45 minutes.
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