Preheat oven at 400-degree Fahrenheit and prepare 2 large baking sheets with parchment paper. Place the sliced eggplants on them in a single layer and spray cooking spray on them. Sprinkle salt and pepper and flip each slice to the other side. Spray cooking spray again on them and sprinkle with salt and pepper. Place the sheets in the oven and bake for 20 minutes or until the slices are brownish and cooked. You may bake them in 2 rounds or together at the same time. Once done take them out and keep aside. Reduce the oven temperature to 375-degree Fahrenheit.
In the meanwhile, heat oil in a stockpot/Dutch oven and add garlic to it. Sautee onion until translucent and add tomatoes to it. Sautee fore few minutes or until tomatoes release its juice.
Add tomato puree, paprika, oregano to it and stir nicely.
Add crumbled tofu and mix well. Then fold in lentils to it.
Then, add salt and vegetable broth to it. Cover and cook for 10-15 minutes on high flame. Stir at intervals to make sure it does not stick at the bottom. Cook until the lentils are soft and cooked and all the liquid is almost absorbed. Turn it off and keep it aside.
Now, in blender combine all the béchamel sauce ingredients (cashew nuts, coconut milk, salt, pepper, nutritional yeast) and blend it smooth. Keep it aside.
Now, grease baking casserole dish with cooking spray and place half of the cooked eggplant as the first layer. Then, cover it with the lentil filling as the second layer.
Then, cover it again with the rest of the cooked eggplant and top it with béchamel sauce. Lastly, cover the top with panko crumbs and bake in the middle rack of the oven at 375-degree Fahrenheit for about 40 minutes or until the top turn golden brown. Turn it off and take it out. Place it on a flat surface. Slice and serve hot.