Aubergine parmigiana

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Aubergine parmigiana
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> preheat oven to 200C/180C fan
#A Sauce olive oil |2|tbsp|
#A garlic cloves |3|count| crushed
#A thyme sprigs |3|count|
#A sage leaves |8|count| finely chopped
#A chopped tomatoes |4|400g cans|
#A red wine vinegar |3|tbsp|
#A golden caster sugar |3|tsp|
^A Heat oil in pan, add garlic/thyme/sage, cook few mins
^A Add tomatoes/vinegar/sugar, simmer 20-25 mins until thickened

#B Aubergine aubergines |6|count| sliced lengthways
^B Brush aubergine slices with olive oil
^B Griddle in batches until softened and slightly charred

#A vegetarian parmesan-style cheese |100|g| finely grated
#A white breadcrumb |85|g|
#A pine nut |50|g|
#A vegetarian mozzarella cheese |2|125g balls| torn
#A basil leaves |few|handful|
^A Spread some sauce in baking dish
^A Mix 25g parmesan with breadcrumbs/pine nuts, set aside
^A Layer aubergine slices over sauce, season
^A Spoon more sauce, scatter mozzarella/parmesan/basil
^A Repeat layers, finish with sauce
^A Top with cheesy breadcrumbs
^A Bake 30-40 mins until golden and bubbling
> Rest 10 mins before serving
> Scatter with basil leaves to serve