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Heat oven to 180 degrees.
Place sliced eggplant in oven dish. Drizzle with oil and sprinkle with salt. Roast in oven for approx 20 minutes or until cooked through.
Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 5 minutes or until onion is soft. Add mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned.
Add carrot. Cook, stirring, for 2 to 4 minutes. Add tomato paste, crushed tomatoes, beef stock cubes, spinach and lentils.
Simmer, uncovered, for 20 to 30 minutes. Add a splash of water or cornflour slurry as required.
Once cooked place half eggplant in a baking dish. Cover with half the mince mixture then repeat layers. Sprinkle with cheese and bake for about 20 minutes or until cheese is lightly browned.
Serve with salad, pasta or mashed potatoes.