In a deep based pan, spray with frylight and gently saute the garlic, thyme and sage for around 5 minutes.
Now add the tomatoes and balsamic vinegar and simmer for 30 minutes, stirring occasionally.
While you wait, spray a large frying pan with frylight and gently fry (or grill if you wish) both sides of the aubergine slices until softened and set aside.
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 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 sprinkle of basil and repeat the layers, finishing with tomato sauce at the top.
Finally sprinkle over the remaining parmigiana, followed by the breadcrumbs, sprinkle with pine nuts and more basil.
Bake in the oven for 30-40 minutes and garnish with basil or parsley in my case.
If you loved it, don't forget to tag me on Instagram @TastefullyVikkie with a photo and buon appetito!