Heat 1 tbsp oil in a pan, add the garlic and cook for 1 minute, add the passata and the basil. Simmer for 10 minutes
Meanwhile, heat the remaining olive oil in another pan and fry the the aubergine until golden brown. Put them on kitchen towels to soak up the oil.
Spoon a little of the tomato sauce into an oven dish (just enough to cover the bottom of the dish). Cover with a layer of aubergines. Add a few more spoonfuls of the tomato sauce, then a layer of mozzarella. Repeat until you’ve used up the ingredients.
Bake for 20 minutes, remove from oven and sprinkle cheese on top. Return to oven and cook for 5 more minutes or until lightly golden. Dish up a portion and mash to a chunky texture.