Preheat oven to 400°F and line a baking sheet with parchment paper.
Slice eggplant lengthwise about 1/4" thick. Place slices on the baking sheet. Brush 1 tablespoon of the olive oil on the top of the eggplant slices. Season with salt and pepper and bake for 10 minutes.
While eggplant bakes, make the filling by adding the remaining tablespoon of olive oil to a large skillet over medium heat.
Once hot, add the shallots and cook for 2-3 minutes until softened.
Add the garlic, lentils and water to the pan. Cover the pan, bring to a low simmer and cook for about 15 minutes until the liquid is mostly absorbed and lentils are tender.
Add the tomatoes and baby greens to the skillet, stir to combine and cook until the greens are just wilted. Season to taste with salt and pepper.
Remove eggplant slices from the oven, spoon the lentil mixture on top of each slice and dot the top with goat cheese.
Return the baking sheet to the oven and bake for an additional 5 minutes.