I have made Eggplant Involtini a few times (click here for the post). The last time I made it Dad recommended the addition of mushrooms and lentils. It turns out that it is even better than the original!
Chop the mushrooms finely, then cook in a frypan. Once soft, add the mushrooms and lentils to the tomato sauce while it is simmering. Otherwise the rest of the recipe remains the same.