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A cosy Italian classic with silky aubergine, rich tomato sauce and plenty of golden, cheesy goodness — with a fibre boost to make it more filling.
1.
Preheat the oven to 200°C fan / 220°C conventional
2.
Slice the aubergines into roughly 1 cm thick slices. Arrange them on baking trays.
3.
Brush the aubergine slices lightly with the olive oil and season with the pepper and salt.
4.
Roast for 20 minutes, turning halfway through.
5.
Meanwhile, put the passata, lentils, garlic and dried herbs into a saucepan. Simmer gently for 10 minutes.
6.
Layer the aubergine and tomato-lentil sauce in a small baking dish.
7.
Scatter over the mozzarella and Parmesan.
8.
Bake for 20–25 minutes, until bubbling and golden on top.
9.
Rest for 5 minutes, then scatter with fresh basil if using and serve.
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Storage information
Cool leftovers promptly, cover and refrigerate for up to 3 days. Reheat thoroughly in the oven or microwave until piping hot. To freeze, cool completely, portion into airtight containers and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
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