Easy Tuna & Eggplant Lasagna with Ricotta & Mozzarella

Ingredients

• 2 large eggplants, sliced lengthwise into ½ inch strips
• 5 tbsp olive oil, divided
• 1 red onion, finely diced
• 4 garlic cloves, minced
• 6 Club Des Millionaires anchovy fillets
• ½ tsp chili flakes
• 3 tbsp tomato paste
• 1 jar (530ml) Authentica Siciliana sauce
• 6 cans (80g) Ocean’s Tuna in Olive Oil
• 2 cups ricotta cheese
• 1 egg
• 1 cup fresh mozzarella cheese, sliced or grated
• ¼ cup basil, finely chopped
• Salt and pepper to taste