Step 1: Wash and dry the eggplants, then cut them into 1cm cubes. You can peel them if desired, but the skin contains beneficial antioxidants. Place the eggplant cubes in a colander over a plate, sprinkle with salt, and let them sit for 30 minutes to draw out the bitterness and excess moisture.

Step 2: In a saucepan, heat the olive oil and add the peeled garlic. Cook until it begins to sizzle, then add the tomato passata and diced tomatoes. Season with salt, pepper, and 150ml of warm water. Let the sauce simmer over low heat for 20 minutes. At the end, stir in the sugar and chopped basil.

Step 3: Rinse the salted eggplant cubes under cold water, squeeze out the liquid, and pat them dry with a kitchen towel. Heat sunflower oil in a pan and fry the eggplant cubes until golden and tender. Place them on a plate lined with paper towels to absorb the excess oil.

Step 4: Preheat the oven to 180°C. Grease a heatproof baking dish with a little olive oil. Spread a thin layer of tomato sauce on the bottom, followed by a layer of lasagne sheets. Add a layer of ricotta, fried eggplant cubes, and a quarter of the tomato sauce. Repeat the layering process until all ingredients are used, ensuring the top layer is pasta covered with tomato sauce.

Step 5: Cover the dish with a lid or aluminum foil and bake for 30 minutes. After this time, remove the cover, sprinkle the remaining ricotta and mozzarella on top, and bake for an additional 15 minutes or until the cheese is melted and lightly golden.

Step 6: Let the lasagna rest for a few minutes before slicing. Serve with freshly ground pepper and, if desired, fresh basil.

Enjoy!