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Pre heat oven to 360°F.
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Heat ¼ of the amount of olive oil in a large pan, add garlic and cook for 2 to 3mins. Add tomato passata to pan and fill half the jar with water and add to the pan.
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Bring to the boil and simmer for 10 minutes, stirring occasionally and then turn off. Add salt and pepper to taste.
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Rinse the eggplants and dry with paper towel.
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Heat a griddle pan or BBQ grill to high and lightly oil the eggplants. Grill on each side for 2 to 3 mins.
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To assemble, take a baking dish and cover base with enough tomato passata to form a thin layer.
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Cover with a layer of curly lasagna sheets and cover the sheets with just a little passata.
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Tear pieces of eggplant and lay over the sheets. Scatter ricotta and some pieces of semi dried tomato over the eggplant. Sprinkle parmesan and basil leaves to finish layer.
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Repeat the layering process until 4 layers have been made, finishing with passata, ricotta and parmesan.
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Bake for 40 mins in moderate oven or until the lasagna is golden on top and cooked through.
