Sarah Graham's Aubergine Parmigiana Recipe | Woman and Home Magazine

Ingredients

• 2 Tbsp olive oil
• 2 cloves garlic, minced
• 1/2 tsp dried mixed herbs
• 2 x 400 g cans chopped tomatoes
• 1 Tbsp balsamic vinegar
• 2 tsp rice malt syrup (or 8–10 drops stevia liquid)
• 1–2 sprigs fresh oregano
• Small handful chopped fresh basil, (plus extra, for garnishing)
• 1 x 400 g can lentils, drained
• 3 medium-sized aubergines
• 2 cups grated mozzarella cheese (or use Cheddar)
• 1/2 cup grated Parmesan cheese (or hard cheese of your preference)
• To Serve:
• Avocado, sliced
• 100 g feta cheese, crumbled