1. Bring a large pot of salted water to the boil – add the pasta and cook for about 8 minutes, or until al dente
  2. In the meantime, add 2 tbsp of oil to a large heated frypan and cook the eggplant in batches until it is caramelised and soft, with each batch of eggplant add more oil. It is important not to over crowd the pan.
  3. Once the pasta is cooked, drain then toss through with 1 tbsp oil.
  4. Lay each lasagna sheet out flat on a work surface, place a piece of eggplant on top, with a spoonful of ricotta and a few basil leaves. Season with salt and pepper
  5. Roll up the lasagna sheet and secure with a toothpick.
  6. Serve