Heat the oil in a large frying pan (or wide saucepan), add the thyme and sage, and cook gently for a few mins. Tip in the tomatoes, vinegar and sugar, and gently simmer for 20-25 mins until thickened a little.
Meanwhile, heat a griddle (or frying) pan. Brush the eggplant/aubergine slices on both sides with olive oil, then griddle in batches.
You want each slice softened and slightly charred, so don’t have the heat too high or the eggplant/aubergine will char before softening. Remove to a plate as you go.
In a large baking dish, spread a little of the tomato sauce over the base. Mix 25g of the Parmesan with the gluten free breadcrumbs and pine nuts, and set aside.
Top the sauce with a layer or two of eggplant/aubergine slices, then season well. Spoon over a bit more sauce, then scatter over some mozzarella, Parmesan and basil leaves.
Repeat, layering up – and finish with the last of the tomato sauce. Scatter over the cheesy breadcrumbs and chill for up to 24 hrs, or bake straight away.
Heat oven to 200C/180C fan/gas 6. Bake for 30-40 mins until the top is crisp and golden, and the tomato sauce bubbling. Rest for 10 mins, then scatter with basil leaves and serve with salad and gluten free ciabatta.