Italian Eggplant Parm Lasagna

Step 1: Make the Sauce

1. Heat the Oil:

   • In a large pan, add 2 tablespoons of olive oil.
   • Place the pan over medium heat.

2. Fry the Garlic:

   • Add the sliced garlic to the hot oil.
   • Cook for about 1 minute, stirring frequently, until it’s golden and fragrant. Be careful not to burn it!

3. Add Sugar and Vinegar:

   • Stir in ¼ teaspoon of golden caster sugar and 1 tablespoon of red wine vinegar.
   • Let it simmer for 30 seconds. This will balance the acidity of the tomatoes.

4. Add Tomatoes:

   • Pour in 3 x 400g cans of chopped tomatoes.
   • Season with salt to taste. Stir everything together.

5. Simmer the Sauce:

   • Bring the mixture to a simmer (small bubbles).
   • Let it cook for 10 minutes, stirring occasionally. This thickens the sauce.
   • Once done, remove from heat and set aside. (This sauce can be made up to two days in advance; just refrigerate it.)

Step 2: Prepare the Aubergines

1. Griddle Preparation:

   • Heat a griddle pan or large frying pan over medium-high heat.

2. Brush and Season:

   • Take 3 large aubergines and slice them lengthways into thin slices.
   • Brush both sides of the slices with olive oil and sprinkle lightly with salt.

3. Cook the Aubergines:

   • Place the aubergine slices on the hot griddle.
   • Cook in batches for 3-4 minutes on each side until softened and slightly charred.
   • Transfer cooked slices to a plate as they finish.

Step 3: Assemble the Lasagne

1. Layer Aubergines:

   • In a rectangular or square gratin dish, lay down one-third of the cooked aubergine slices evenly on the bottom.

2. Add Sauce:

   • Pour one-third of the prepared sauce over the aubergines, spreading it out with a spoon.

3. Cheese and Basil:

   • Sprinkle a small handful of both 250g vegetarian mozzarella and 50g vegetarian Italian-style hard cheese.
   • Add half of the chopped basil leaves (save some for garnish later).

4. Add Lasagne Sheets:

   • Place 2 sheets of dried lasagne over the cheese. This can be egg or whole wheat sheets.

5. Repeat Layers:

   • Repeat the layering process: aubergine, sauce, cheese, lasagne sheets.
   • For the final layer, use the remaining aubergines and top with the rest of the sauce.

6. Final Layer of Cheese:

   • Scatter the remaining cheese over the top.

7. Cool Down:

   • Let the assembled lasagne cool completely at room temperature.
   • If you’re not baking it right away, cover with foil or cling film and refrigerate for up to two days or freeze for up to three months. If frozen, make sure to defrost it fully before baking.

Step 4: Bake the Lasagne

1. Preheat the Oven:

   • Heat your oven to 200C/180C fan/gas 6.

2. Bake:

   • Place the lasagne dish on a baking tray (this catches any spills).
   • Bake for 30 minutes until the cheese is golden and bubbling.

3. Cool and Serve:

   • Remove from the oven and let it cool for at least 10 minutes. This helps it set and makes it easier to slice.
   • Just before serving, scatter the reserved basil leaves on top for added flavor and presentation.

Step 5: Freezing Instructions

• Freezing: The cooked lasagne can be frozen for up to three months.
  • To cook from frozen, preheat the oven to 180C/160C fan/gas 4.
  • Bake for 40 minutes covered with foil.
  • Then, remove the foil, increase the oven temperature to 200C/180C fan/gas 6, and bake for an additional 30 minutes until golden and heated through.