Lasagnette alla Parmigiana

Ingredients

• 200 grams or 7 oz. all-purpose flour
• 2 large eggs, beaten
• Extra virgin olive oil
• 1 clove garlic, crushed
• 1 shallot, diced
• 1 large eggplant
• 14 oz Mutti Finely Chopped/Crushed Tomatoes or Polpa
• Kosher salt and freshly ground black pepper
• 1 jar (100ml) pesto of pistachio
• 300 grams or 10 oz. buffalo mozzarella, sliced
• 16 basil leaves
• ¾ cup finely grated Parmigiano Reggiano