Add alittle 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 minutes until reduced by about one-third. Taste and season accordingly with salt and pepper. (Add about ¼cup dried lentils along with the tomatoes if you’d like. If you’d prefer using canned, they can be added later.)
Meanwhile, slice the aubergines lengthways into 1 cm thick slices (or just slightly thinner).
Add the remaining olive oil to a nonstick frying pan over medium-high heat and cook the aubergines in batches until golden and almost slightly charred, adding more oil if you need to. Set aside to drain on kitchen paper and season lightly.
Preheat the oven to 180 °C. Add a thin layer of tomato sauce to a medium-sized baking dish, followed by a layer of aubergines and then a scattering of grated mozzarella and Parmesan. Repeat the layers, and then finish off with a final layer of tomato sauce and a final layer of cheese.
Bake for about 30 minutes, or until bubbling and golden. Remove from the oven and allow to cool slightly. Sprinkle with basil leaves before serving as soon as possible with slices of avocado and a scattering of feta.