Easy eggplant lasagne

Instructions

1. To make the marinara sauce, heat the oil in a large, heavy-based saucepan. Add the onion, garlic and capsicum and cook, stirring, until softened. Stir through the tomatoes, pressing down with a spoon to break up and season well with salt and pepper. Bring to the boil, then reduce to a low simmer. Add the dried herbs, basil stem, parmesan rind and sugar to the pan. Simmer for 10 minutes, or until thickened. Discard the basil stem and parmesan rind.
   
2. To make the béchamel sauce, melt butter in a small saucepan over medium heat. Add flour and stir for 1-2 minutes or until a paste forms. Add milk gradually, whisking constantly, and bring to a gentle boil. Reduce the heat to low and simmer for 5 minutes. Stir in parmesan and season with salt and pepper.
   
3. Slice the eggplant, then brush well with olive oil. Sprinkle with dried herbs, a pinch of chilli flakes (if using) and season with salt. Heat a chargrill pan or barbecue over high heat, then grill the eggplant slices until golden brown and cooked through. Remove the grilled eggplant to a plate.
   
4. Preheat the oven to 180˚C (fan-forced). Grease a large baking tray or 2.6 litre lasagne tray with a drizzle of olive oil, then spoon in 1/3 prepared marinara sauce, 1/3 grilled eggplant, a layer of lasagne sheets and a layer of béchamel sauce (see Note). Repeat twice more. Scatter over the grated cheeses, cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until golden and bubbling. Remove from the oven, let stand for 10 minutes, then serve with a green salad.