Melanzane Pasta

Preheat the oven to 200°C (400°F). Grease the baking dish and line the baking trays with non-stick paper.

Place eggplant slices on trays in a single layer, drizzle with olive oil, and season with salt and pepper.

Roast the eggplant at 200°C (400°F) for 20-25 minutes, flipping halfway through, until the slices are tender.

Submerge lasagne sheets in hot water for 10 minutes to soften, then drain.

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for 2 minutes to form a roux.

Slowly whisk in the milk and simmer until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in the mustard, 65g of parmesan, salt, and pepper.

Whisk together the canned tomatoes, passata, garlic, basil, and sugar in a bowl.

Spread one-third of the tomato sauce, then one-third of the béchamel, and one-third of the eggplant in the dish.

Cover with 3 lasagne sheets, breaking them to fit the dish as needed.

Repeat the layering process twice more, finishing with a final layer of béchamel and the remaining parmesan.

Let the dish sit at room temperature for 1 hour, or refrigerate overnight.

Bake at 200°C (400°F) for 35-45 minutes until the sauce bubbles and the top is golden.

Rest the pasta for 5 minutes before slicing and serving.