1. Pre-heat oven to 190°C. Spray a non-stick frying pan with oil and cook eggplant and zucchini in batches for 2-3 minutes each side or until golden. Place half in the base of a large casserole dish.
2. Heat oil in a non stick frying pan. Add onion and garlic and cook over medium heat for 2-3 minutes or until softened. Add lentils and rosemary and cook for a further 2-3 minutes.
3. Top eggplant and zucchini layer with lentils and then remaining eggplant and zucchini. Pour over tomatoes.
4. Mix together ricotta and milk and spread over moussaka. Bake for 40 minutes or until golden. Serve with salad.
   

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