Ingredients

Method

  1. Pre heat oven to 180°C.
  2. Heat ¼ of the amount of olive oil in a large pan, add garlic and cook for 2 to 3mins. Add tomato passata to pan and fill half the jar with water and add to the pan.
  3. Bring to the boil and simmer for 10 minutes, stirring occasionally and then turn off. Add salt and pepper to taste.
  4. Rinse the eggplants and dry with paper towel.
  5. Heat a griddle pan or BBQ grill to high and lightly oil the eggplants. Grill on each side for 2 to 3 mins.
  6. To assemble, take a baking dish and cover base with enough tomato passata to form a thin layer.
  7. Cover with a layer of curly lasagna sheets and cover the sheets with just a little passata.
  8. Tear pieces of eggplant and lay over the sheets. Scatter ricotta and some pieces of semi dried tomato over the eggplant. Sprinkle parmesan and basil leaves to finish layer.
  9. Repeat the layering process until 4 layers have been made, finishing with passata, ricotta and parmesan.
  10. Bake for 40 mins in moderate oven or until the lasagna is golden on top and cooked through.