Wash, slice into half centimetre rounds the aubergine. Dry very well using kitchen roll. Important because it has a bitter taste otherwise

Lightly flour the aubergine

Fry in oil for a few mins until just brown. Drain on kitchen roll. Leave to cool. Meanwhile start the ragu.

Gently fry carrot, onion and celery in olive oil. Add mince and brown. Add wine and cook on high for one min. Add passata, a bit of water, salt, stir and simmer for about 30-40 mins, add touch of water if needed. Meanwhile, chop the mozzarella and turn on the oven to 180

Start to layer the ingredients in a roasting tray. Aubergine, ragu and mozzarella. Sprinkle with parmesan.

Continue and maybe add a bit of passata. Sprinkle with Parmesan

Ready to bake. Cook for 40 mins at 180. Leave to rest for 10 mins before serving