A handful of basil (or pesto, for the scrabbly version)
3 cloves garlic
1 red onion sliced
A bottle of passata, or a tin of tomatoes + some passata
1 splash white goon
~300g mozzarella, sliced/shredded/grated
2 tbsp butter (optional)
1 tbsp flour (optional)
~1 cup milk (optional)
1/4 tsp nutmeg (optional)
Instructions
Get the eggplants going: preheat 180ºC, slice ~1cm thick and place in oven dish, with a little oil, salt and pepper for each layer in the dish. Cover! And bake until soft. (You could coat in flour and fry them off instead but who has the time)
Sauce time: fry off onions and add garlic (option for chilli), add tomatoes, wine, basil, salt and pepper and continue to cook while the eggplants are happening.
Optional bechamel: make the bechamel. (That's what the butter, flour, milk and nutmeg are for, silly.)
Assemble! Layer eggplants, sauce, [bechamel], cheese etc. Bake until the top gets nice and brown.
Notes
This is definitely not authentic so don't tell the Italians.