Aubergine Parmigiana

Name: Aubergine Parmigiana
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: Serves 4
Ingredients: 2 cups grated mozzarella cheese (or Cheddar); 2 cups grated mozzarella cheese (or Cheddar); ½ cup grated Parmesan cheese (or hard cheese of your preference); ½ cup grated Parmesan cheese (or hard cheese of your preference); 1 avocado, sliced; 100 g feta cheese, crumbled; 2 tsp rice malt syrup (or 8–10 drops stevia liquid); 1 Tbsp balsamic vinegar; small handful chopped fresh basil, plus extra, for garnishing; 1–2 sprigs fresh oregano, picked; salt and freshly ground black pepper; salt and freshly ground black pepper; 3 medium-sized aubergines; 1 × 400 g can lentils, drained; 2 cloves garlic, minced; 2 Tbsp olive oil; 2 × 400 g cans chopped tomatoes; ½ tsp dried mixed herbs

Preparation info

Serves
4

Difficulty
Medium
Ready in
1 hr 10

Appears in

Wholesome

By Sarah Graham

Published 2017

About

Serve with a fresh green salad on the side if you like.

Ingredients

What you’ll Need

2 Tbsp olive oil
2 cloves garlic, minced
½

Main course
Side dish
Vegetarian
Gluten-free

Method

What to do

Add a little of the olive oil to a medium-sized saucepan over medium heat and fry the garlic and dried herbs for 1–2 minutes until fragrant. Add the tomatoes, balsamic vinegar, rice malt syrup and fresh oregano and basil and leave to simmer for 20–30 minut