Preheat the oven to 200⁰C.

With one of the Eggplants, cut off the ends. Then cut it widthwise in 2cm circular pieces.

Toss 2tbl of olive oil, salt and pepper to taste with the eggplant slices.

On two 30 cm x 20cm baking trays lined with baking paper, spread the eggplant pieces and bake for 30 – 40 minutes until golden brown on the exterior and the flesh is tender.

Once the eggplant slices are roasted, let them rest.

With the second eggplant, wash and dry it. Then using a fork prick the skin to assist the grilling process. Don’t overdo this, just 4 – 5 pierces on each of the ~4 sides.

Grill the eggplant over high heat, turning it over as each side is grilled. If the eggplant is heavier at the bottom where the seeds are, make sure you spend a bit of time grilling that part.

When the eggplant has cooked through and is effectively collapsed, wrap it in aluminum foil and let it cool.

Once the eggplant has cooled, cut off the stem and peel off the skin. Then mash the flesh of the eggplant until it’s a purée.

In a medium fry pan on medium-high heat add a tablespoon of olive oil.

Once the oil is hot, add the ginger and chili. Fry until fragrant stirring frequently, about a minute.

Then add the tomatoes with ½ tsp salt and cook until softened, stirring regularly. This takes about five minutes.

Add the coriander powder, chili powder, paprika and tomato paste and stir through. Cook for a further minute.

Add the eggplant purée and cook, stirring regularly for about a minute until well-combined.

Add the water and mix through. Cook this for a further 2 minutes until half the water has evaporated.

Add salt to taste and stir through the chopped coriander.

Preheat the oven to 175⁰C, fan forced.

To assemble, spread about 1/3 of the sauce over the bottom of a 20cm x 20cm baking tray.

Layer half of the eggplant slices evenly over the sauce.

Add a third of the basil leaves over the eggplant slices and then a third of the mozzarella on top of the basil leaves.

Repeat steps 19 – 21.

Spread the remaining third of the sauce over the mozzarella / basil.

Add the remaining third of the basil and mozzarella and top with the grated tasty cheese. You can use pre-packaged tasty cheese, grated cheddar cheese or even grated parmesan. I’ve found the texture of tasty cheese or grated cheddar works best.

Optional: Spread the chilli flakes and dried basil leaves over the grated cheese.

Bake for 25 – 30 minutes until the cheese topping is golden, and the sauce is oozing and bubbling from the sides.

Rest for 5 minutes and then serve.