3 aubergines, sliced
4 tbsp olive or avo oil
2 garlic cloves
2 x 400g cans chopped tomatoes
Handful fresh basil, torn, plus extra to garnish
Pinch of castor sugar
400g can lentils, rinsed and drained
100g grated Parmesan
1 ball mozzarella, torn
- Lay the aubergine on trays and brush with half the oil. Grill until golden, then turn and cook the other side.
- Meanwhile, heat the remaining oil in a pan, add the garlic and infuse for 1 min. Pour in the tomatoes, basil and sugar, and simmer for 10 min. Add the lentils and cook for 5 to 10 min until slightly reduced.
- Layer the aubergine with the tomato sauce and a generous sprinkling of Parmesan. Dot the mozzarella over the top and grill. If you want to make ahead, leave to cool, then chill. Reheat in the oven at 200°C for 25 to 30 min. Scatter a few basil leaves over the top of the dish just before serving.