1. In a pan, soften the onion over medium heat. Add the garlic and soften for a further 30 seconds. 2. Add the tomato purée, season and simmer on very low heat for 20 minutes. 3. Add the basil and set aside to rest. 4. Use a mandolin to cut the eggplant lengthwise into slices of about 1cm thickness. 5. In a large sieve, layer the eggplant slices sprinkling coarse salt over every layer and set aside for an hour, rinse well and pat the vegetable dry. 6. Set the oven on dry heat at 220°C using Golden Touch function and brown the eggplant slices on either side using your Retigo non-slip grilling tray. 7. Smear the inside of a ½ GN container with evoo and layer its base with some tomato sauce. 8. Layer some of the grilled eggplant slices over the sauce and cover again with more sauce, parmesan and caciocavallo slices. Repeat the process until you have finished your ingredients – ending with a layer of sauce and parmesan over the eggplant . 9. Set the oven on dry heat at 180°C and bake for 25 minutes using Golden Touch function. 10. Allow to rest for 10 minutes before serving.