Ingredients

• 5-6 medium eggplants (aubergines)
• 1 bunch of fresh basil
• Salt
• Olive oil (for brushing)
• 14oz -400g (4 large) fresh lasagne sheets (blanched 45 seconds)
• 1 cup - 250ml crème fraîche
• 2 tbsp of milk
• 18oz - 510g mozzarella, grated or sliced
• 2oz - 60g Parmesan cheese, finely grated
• 1 bunch fresh basil

• tomato Sauce

• 2 tbsp olive oil
• 3 garlic cloves, finely sliced
• 1 small onion, finely chopped
• 28oz - 800g passata tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• A few basil leaves (or 1 tsp dried basil)
• Salt and cracked pepper
• Pinch of sugar (optional)

Steps

• Step 1

  For the tomato sauce, in a saucepan, heat 2 tbsp olive oil. Add onion and cook 2 minutes. Add garlic and stir for 30 seconds. Add tomato paste, crushed tomatoes, herbs, salt, pepper, and a pinch of sugar if required. Simmer uncovered for 20 minutes until thickened. Stir in a few torn basil leaves.

• Step 2

  For the eggplants, trim a thin slice so it balances without rolling. Then trim off a thin slice from each side. Slice the eggplants lengthwise into 1cm thick strips. Brush both sides lightly with olive oil. Note: It’s best to prepare and cook more and have left overs you can use in salads, rather than running short.

• Step 3

  Preheat oven to 340°F – 170°C.

• Step 4

  Heat a griddle pan over medium-high heat and char the slices for 2–3 minutes per side until golden and tender. They should be ready to eat, not spongy. Set aside.

• Step 5

  Spread a thin layer of marinara sauce on the base of a baking dish.I used a 8.5 by 12.5-inch (22 by 32-cm) glass one. Add a layer of pasta sheets, then a layer of charred eggplant, more marinara, a few spoonfuls of crème fraîche (loosened with 1–2 tbsp milk if thick), basil leaves, and a sprinkle of mozzarella and Parmesan.

• Step 6

  Order of layers:

  – Lasagne sheets

  – Charred eggplant slices

  – Spoonfuls of marinara

  – Dollops of crème fraîche (loosened with a little milk)

  – Fresh basil leaves

  – Sprinkle of mozzarella

  – Light dusting of Parmesan

  Final layer:

  – Lasagne sheets

  – Remaining marinara

  – Remaining crème fraîche (spread evenly)

  – Generous mozzarella

  – Finish with Parmesan on top for browning

• Step 7

  Repeat layers until all ingredients are used, finishing with marinara, crème fraîche, mozzarella, and Parmesan. Tap the dish lightly on the bench to settle the layers and remove air pockets before baking. Finish with freshly ground pepper.

• Step 8

  Bake for 30 to 40 min at 340°F – 170°C until bubbling and golden on top. Rest 10 minutes before slicing.

Little Tips

If you can't find large pasta sheets, then use small ones, that's fine too.