Preheat the oven to 200°C. In a large frying pan, heat up 2 tablespoons of olive oil on medium high heat. Slice the aubergine in to 1cm rounds and fry for about 4 minutes on each side, until golden brown. Season with salt and pepper to taste and set aside. In a saucepan on medium heat, add the passata and stir until almost heated through. Add in the garlic, basil and salt and pepper to taste.

In a 20cm baking dish, add a layer of the aubergine, then a layer of tomato sauce. Keep layering until both are finished and top with the mozzarella cheese. Bake for about 20 minutes or until the cheese is melted and slightly browned.

Let cool for 10 minutes before serving. Keep in an airtight container in the fridge for up to 4 days. Tip: You can also make single sized portions in smaller dishes or ramekins.