Preheat oven to to 180c
Cook garlic and half of the coconut oil in a pan until soft and add in the tomatoes, herbs and puree.
With the remaining coconut oil, griddle aubergines in a griddle pan until browned (about 5mins). If you don’t have a griddle pan lightly fry instead.
Soak any excess moisture on kitchen towel.
Layer an oven proof dish with the aubergine then spoon on the tomato mixture.
Top with the beaten eggs and then sprinkle the grated parmesan and oat crumb mixture on the top.
Place in the oven for 20 mins or until golden.
2 garlic cloves, crushed
2 tablespoons coconut oil
1 tin of chopped tomatoes
1 tablespoon of tomato puree
Pinch of dried mixed herbs
2 aubergines cut into thin slices
50g grated parmesan
1 egg beaten
5 Nairn’s Rough Oatcakes, crushed