Aubergine Lentil Parmigiana

Slice your aubergine lengthways into 1cm-thick slices. Salt generously on both sides and place onto a tea towel or kitchen paper, then set aside for at least 15 mins.

Meanwhile, finely dice the onion, garlic and chilli and heat the oven to 190°C.

Squeeze the aubergine slices between two tea towels or pieces of kitchen paper to remove any moisture, then place onto a lined tray with a generous drizzle of olive oil. Roast for around 20 mins, turning halfway.

While the aubergine is cooking, make your lentil ragu. Add 2 tbsp oil to a pan set over a medium heat, followed by the finely diced onion. Cook for 5 mins until the onion becomes translucent and slightly golden. Next, add the garlic and chilli. Continue to cook for a minute or so before adding the tomato purée.

Allow the tomato purée to brown for a couple of minutes, then throw in the tomatoes along with half a can of water and the drained lentils. Add the bunch of basil and a generous pinch of salt, then cover and leave to simmer for 15 mins until the sauce thickens. Check the seasoning and add more salt and pepper as needed.

Layer the aubergine slices and the lentil ragu in an ovenproof dish, starting with a layer of ragu on the bottom until you have no more aubergine left. Then top it all off with a final layer of mozzarella and parmesan.

Bake the dish for 30-45 mins until the cheese is bubbling and beginning to brown. Enjoy!