Preheat oven to 200ºC
Chop onions, garlic and carrots in a food processor.
Heat 2 tbsp olive oil in a medium-sized heavy-based saucepan and sweat the onion, garlic and carrots. Add the mushrooms and tomato paste and cook gently for 10 minutes. Add the lentils, wine, stock, herbs, sugar and sundried tomatoes, then simmer for 1 hour. Season to taste.
In the meantime, slice the aubergines, brush with seasoned oil and bake for 10 minutes.
Turn the oven down to 180ºC. Make the white sauce by melting the butter in a saucepan over medium heat. Add the flour and cook for 1 minute. Gradually add the milk, stirring constantly. Make sure you beat out any lumps and season the sauce well.
When the sauce is ready, stir through the grated Parmesan, holding a little back to sprinkle over the top. Assemble in a baking dish, layering the lentils, then the aubergine slices, then topping the whole dish with the white sauce and finally a sprinkling of cheese. Bake for 20 minutes or until brown and bubbling.
Text and image source: Fairlady
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