Eggplant Lasagna

Preheat the oven to 200°C/180°C fan forced.

Slice 4 medium eggplants lengthways into 1cm thick slabs. Lay them on lined baking trays and brush with 3 tbsp olive oil. Roast in the oven for 30 minutes or until soft and caramelised.

In the meantime, preheat a pan over medium heat with 2 tbsp olive oil. Add 1 cup diced onion, 2 tbsp minced garlic and cook until translucent.

Add 1 tsp dried oregano, 1 tsp chili flakes and cook for a minute until fragrant.

Stir in 1 tbsp soy sauce, 1 tbsp fish sauce, 1/4 cup red wine and cook until mostly reduced.

Add the blended 800 g tinned tomatoes, 2 tbsp tomato paste, 1 tsp kosher salt and stir until combined. Cook for 5 minutes until slightly thickened to a passata consistency.

Smear a few tablespoons of the sugo on the bottom of a large baking dish - roughly 20 x 30cm.

Assemble by adding (in order) a quarter of the lasagna sheets, a quarter of the sugo sauce, a third of the roasted roasted eggplant, and a quarter of the mozzarella. Repeat twice for a total of 3 layers, which will use up all of the eggplant.

For the final fourth layer, add the remaining lasagna sheets, sugo sauce and mozzarella cheese. Sprinkle 1/4 cup grated parmigiano reggiano over the top to finish.

Bake in the oven at the same temperature for 30 minutes until golden and starting to crisp up.

Let it rest for 10-15 minutes before serving, to allow some of the liquid to reabsorb. Serve with fresh basil and garlic bread.