Slice your aubergines lengthways into 1cm slices. Sprinkle salt generously and lay them on kitchen paper for at least 15 minutes. This helps remove excess moisture, which prevents soggy layers.

After 15 minutes, squeeze out any remaining moisture. Place slices on a lined baking tray, drizzle with olive oil, and roast at 190°C for about 20 minutes, turning halfway for even cooking.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add diced onion and cook until translucent, about 5 minutes. Stir in garlic and chilli, then add tomato purée and cook for 2 minutes until it darkens slightly.

Pour in chopped tomatoes with half a can of water and the drained lentils. Add fresh basil and a pinch of salt. Simmer covered for 15 minutes until the sauce thickens, tasting and adjusting seasoning as needed.

In an ovenproof dish, start with a layer of lentil ragu, then add roasted aubergine slices. Repeat until all aubergine is used. Top with mozzarella and parmesan for a golden, cheesy finish.

Bake in a preheated oven at 190°C for 30–45 minutes until cheese bubbles and turns golden brown. Let it rest for a few minutes before serving to allow flavors to meld.