Slice eggplant into rounds, 1/2 inch thick. Place on top of a paper towel and salt. Let sit for about 10-15 minutes, there should be water droplets on top after that time. Dab dry with a paper towel and dice into small cubes.
In a skillet, sautee mushrooms, eggplant, onion and garlic cloves. Cook until eggplant and mushrooms are soft.
In a mixing bowl, combine diced tomatos, tomato paste, lentils, parmesan, mozzarella and cooked vegetables.
Mix together well (cheese should melt). Top with some fresh basil and serve on top of pasta or let it stand on its own!