Heat grill to high. Arrange the aubergine
slices on a baking sheet, brush with oil
and season well. Grill for 2-3 mins each
side until golden brown, set aside.
Heat oil in a saucepan. Fry the garlic for
1 min then pour in the passata. Simmer
for 10 mins with the oregano, sugar and
vinegar, then season and stir in the basil.
Assemble the lasagne in a roughly
A4-sized baking dish. Spread a few tbsp
of the tomato sauce over the base of the
dish, followed by a layer of aubergine.
Scatter over some Parmesan and
mozzarella, then cover with a layer of
lasagne. Repeat, finishing with a topping
of Parmesan and mozzarella, and sprinkle
on the breadcrumbs.
Allow to cool at this point for freezing,
or heat oven to 200C/180C fan/gas 6
and cook the lasagne for 25-30 mins
until golden and bubbling.