Barbecued Eggplant And Lentils

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6 cups cubed eggplant

1 tablespoon olive oil

1 tablespoon low-sodium soy sauce

1 tablespoon lemon juice

2 teaspoons paprika

1 teaspoon dried oregano

2 garlic cloves, minced

Cooking spray

2 cups chopped leek

2 cups diced carrot

2 cups no-salt-added tomato juice

1 tablespoon white wine vinegar

1 tablespoon honey

1/4 teaspoon salt

1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped

2 cups cooked lentils

1/2 cup dry breadcrumbs

1/2 cup (2 ounces) grated Parmesan cheese

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