Directions

1. 1
   Preheat the oven to 220 C (425 F). Line two baking sheets with parchment.
2. 2
   Lay the eggplant slices on the sheets. Brush both sides with about 4 tbsp of the olive oil, then season with salt and pepper.
3. 3
   Roast for 25 minutes, flipping halfway through, until tender and lightly golden. Remove and set aside.
4. 4
   Meanwhile, heat the remaining olive oil in a saucepan over medium heat. Add the onion and cook for 5 minutes until soft.
5. 5
   Add the garlic, oregano and red pepper flakes. Cook for 1 minute, then add the crushed tomatoes, sugar, salt and pepper. Simmer for 15 minutes until thickened.
6. 6
   Reduce oven temperature to 200 C (400 F). Spread a thin layer of sauce in the bottom of a 23 x 33 cm baking dish.
7. 7
   Layer half the eggplant over the sauce, followed by half the remaining sauce, half the mozzarella slices, half the Parmesan and half the basil.
8. 8
   Repeat the layers: remaining eggplant, sauce, mozzarella, Parmesan. Reserve the remaining basil for after baking.
9. 9
   Bake for 25-30 minutes until bubbling hot and the cheese on top is deeply golden.
10. 10
    Let rest 10 minutes, scatter with the remaining basil, and serve.