In a deep based pan, heat up the oil and gently saute the garlic, thyme and sage for around 5 minutes.
Now add the passata, balsamic vinegar and sugar (or sweetener) and simmer for 25 minutes, stirring occasionally.
While you wait, coat each slice of aubergine with oil (or oil spray) and gently grill both sides in a griddle or frying pan until softened and set aside until all the aubergines are cooked.
Preheat your oven at 200c (or gas mark 6) and in a large mixing bowl, mix together 25g of the parmigiano reggiano, all the breadcrumbs and pine nuts and leave to one side.
Then using a large deep baking dish, spoon some of the tomato sauce and spread around as a base.
Now create a layer of aubergine slices and season before spooning over more sauce.
Sprinkle a few pinches of mozzarella here and there with some parmigiana and basil leaves and repeat the layers, finishing with tomato sauce at the top.
Finally sprinkle over the breadcrumbs you mixed earlier and bake in the oven for 30-40 minutes and garnish with more basil. Buon appetito!