1 hour 30 mins

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2 tablespoons extra virgin olive oil

1 large onion (finely chopped)

3 cloves garlic (pressed)

5 cups tomato passata (or tomato puree (the one in a glass bottle))

½ teaspoon salt

⅛ teaspoon black pepper

1.8kg aubergine (about 4 medium aubergines)

3 tablespoons extra virgin olive oil

¾ teaspoon salt

1½ cups (140g) parmesan

2½ cups (280g) mozzarella (grated or chopped)

1½ cups basil leaves (fresh)

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1. Preheat oven to 220°C.

2. Heat 2 tablespoons extra virgin olive oil in a large skillet. Add 1 large onion (chopped) and sauté for 3 minutes, then add 3 cloves garlic (pressed) and sauté for one more minute.

3. Pour in 5 cups tomato passata, and a splash of water, about ¼ cup, to rinse the tomato jar. Season with ½ teaspoon salt and ⅛ teaspoon black pepper. Simmer on medium low heat for 30 - 40 minutes, stirring occasionally. The sauce should be dense, not watery. Meanwhile bake the aubergine.

4. Line three large baking trays with parchment paper. Rinse and dry the aubergine, then cut off their stems. Slice the aubergine into 0.5cm slices. Arrange on baking trays without overlapping. Brush with about 3 tablespoons extra virgin olive oil and season with ¾ teaspoon salt. Bake for about 25 minutes until golden brown. Tip: You might have to switch the trays in the oven - move the bottom tray to the top and so on - to ensure all slices are cooked properly.

5. BEFORE YOU START LAYERING: Parmigiana has four layers, and the last layer has more sauce, parmesan, and mozzarella than the other layers. Keep this in mind when you add the sauce and the cheese.

6. Cover the bottom of your casserole with a thin layer of tomato sauce. Add the first layer of aubergine slices, tight but without overlapping. Trim the slices with scissors if they are too large. Cover with a ladleful of tomato sauce and spread it with the back of a spoon. Drizzle with a couple of handfuls of grated parmesan cheese, a sprinkle of chopped or shredded mozzarella cheese, and a handful of basil leaves. Optionally, you can add a drizzle of extra virgin olive oil.

7. Cover with the second layer of aubergine slices, this time arranged in the opposite direction. Add a ladleful of tomato sauce, a handful of grated parmesan, one of mozzarella, and some fresh basil leaves. Repeat with two more layers of aubergine slices (4 aubergine layers total). The last layer should have more tomato sauce, parmesan, and mozzarella than the other layers. Don’t add basil on top.

8. Bake in a preheated oven at 180°C for about 30 minutes until the tomato sauce bubbles and the cheese melts.

9. Let it cool down for at least 15 minutes. This is essential; don't skip it. Garnish with fresh basil leaves and cut into six (main dish) or eight portions (side dish) with a sharp knife. Serve with a lasagna spatula.