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Preheat oven to 190°C
Slice aubergines into ⅙s and spread out like a fan, keeping the stem intact
Season between the layers with salt, pepper, garlic powder and olive oil
Bake aubergines for 15 minutes in the middle of the oven
Heat 2 tbsp olive oil in a saucepan over medium heat and add garlic and chopped sage leaves
Fry for 2 minutes before pouring in tinned tomatoes, purée, water, salt and pepper
Simmer for 5 minutes and add grated parmesan
Use a pastry brush to paint tomato purée between the aubergine layers
Squish tomato halves, leek rings and mozzarella between the layers
Season again with salt, pepper and olive oil
Pour tomato sauce around aubergine and bake for 50 minutes to 1 hour until aubergine is cooked through and soft
Heat 4 tbsp olive oil in a small frying pan over medium heat
Add sage leaves to crisp up for about 1 minute
Add a pinch of salt and remove from heat
Pour sage oil over tray and serve immediately