6 medium sized aubergines, sliced length-ways into 1 cm thick pieces
2-3 tablespoons olive oil
Salt and pepper
250g mozzarella, grated
150g grated Parmesan
2-3 tablespoons basil pesto
Sauce
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
2 garlic cloves, chopped
1 tablespoon dried oregano
1 teaspoon dried rosemary
2 tablespoons red wine vinegar
2 x 400 g tins of whole peeled tomatoes, crushed lightly by hand
1 cup water
5 leaves of fresh basil, roughly chopped
Salt and pepper
Method
Roast the chickpeas (in the oven or air fryer)
Preheat the oven to 200°C and line a baking tray with foil.
Rinse the chickpeas well in a sieve or colander.
Allow to drain and dry for 15-20 minutes or pat dry with some kitchen towel. NB - the drier they are, the better they will crisp up in the oven.
Place the chickpeas into a clean bowl. Drizzle with the olive oil, add the cumin and season with salt and pepper. Toss to mix and coat the chickpeas and then transfer to the baking tray.
Place into the oven to roast, tossing occasionally, until they are golden brown and crunchy (about 20-35 minutes).
Remove from the oven and set aside. Once cooled, roughly chop.
Prepare the aubergine (in the oven or air fryer)
Increase the oven temperature to 220°C.
Line two baking trays with baking paper and lay the aubergine slices out on the trays. Brush the aubergine with olive oil and then season with salt and pepper.
Bake in the oven until they start to turn golden (about 25-35 minutes).
Remove from the oven and set aside to cool.
Sauce
Place the olive oil and butter into a medium sized pot over medium heat.
Add the onions and fry until they soften and start to colour. Add the garlic, oregano and rosemary and fry for 2 minutes until fragrant.
Add the red wine vinegar, tomatoes and water stirring well.
Bring to a boil, then reduce the heat and simmer until the mixture has thickened and the liquid has reduced by about half.
Remove from the heat and season to taste, then add the 5 roughly chopped basil leaves.
Bring the oven back to 200°C.
To assemble, start with a layer of sauce to an oven proof casserole dish.
Add a layer of aubergine, then top with sauce and a little mozzarella and grated Parmesan.
Repeat this layering process until you have used all of the ingredients.
Give the top a generous final cheese layer, then top with chopped chickpeas.
Bake in the oven for 25-30 minutes or until golden and bubbling.
Let the parmigiana rest for at least 10 minutes (the longer it is allowed to sit the better the flavours – can even be made the day before), then dollop with spoonfuls of fresh basil pesto.
