Oily but tasty. Comfort food from Bella Italia. Ingredients 1 -1.5 kg eggplant, thinly sliced 500-700ml tomato passata 400g mozzarella, cubed 150g Parmesan, grated 100g Provolone, grated basil Preparation 1. Fry the eggplant slices in oil 2. Put the slices on kitchen paper. Pre-heat oven to 180-200C 3. Add a splash of tomato passata (cooked 15min) to a lasagne form 4. Add eggplant slices. 5. Also add a bit parmesan 6. Then a splash tomato sauce. In addition some basil. 7. Finally pieces of mozzarella 8. Again slices of eggplant etc etc 9. At the end add provolone 10. Last but not least mozzarella. In the oven for 30-40min 11. After 30-40 min let it rest in the oven for 30min. Serve lukewarm.