1. Heat 2 tbsp olive oil in a frying pan over low heat. Add the garlic and chili flakes and gently sauté, ensuring the garlic does not brown. Pour in the passata, add a pinch of sugar, salt, and pepper, and let the sauce simmer over low heat.
2. Cut the eggplant into slices, sprinkle with salt, and let them rest for 15 minutes until they release moisture. Pat dry with kitchen paper. Heat a grill pan over high heat, brush the eggplant slices with 2 tbsp olive oil, and grill until golden brown on both sides.
3. Tear 1 handful of basil and stir it into the sauce. Taste and adjust seasoning with salt and pepper if needed.
4. Mix the ricotta with the pecorino, a small drizzle of olive oil, black pepper, and salt. Use a hand blender to create a smooth mixture.
5. Bring a large pan of salted water to a boil. Cook 3 lasagna sheets at a time for 5-6 minutes. Drain and set aside on a plate before cooking the next batch.
6. Toast the pine nuts in a dry frying pan without oil or in the oven at 180°C until golden brown.
7. Assemble the lasagna directly on the plate as follows:

• Start with a lasagna sheet
• A spoonful of sauce
• Two slices of grilled aubergine
• A spoonful of ricotta cream
• A sprinkle of toasted pine nuts
• Fresh basil leaves
• Grated pecorino
• Repeat the layers until each portion includes three lasagna sheets.

Top with some more roasted pine punts and chili flakes.

Tip: This dish is delicious when served luke warm, but if it cools down slightly, you can reheat it in the oven for 2 minutes at 180°C.