Method

1. Slice eggplant lengthways into 1cm (½-inch) slices. Cook, in batches, on heated oiled grill plate (or grill or barbecue) until browned lightly and tender.
2. Heat oiled medium frying pan; cook onion and half the garlic, stirring, until softened. Stir in tomato, paste and basil; bring to the boil, stirring. Reduce heat, simmer, uncovered, for about 10 minutes or until sauce thickens. Blend or process tomato mixture with the water until almost smooth.
3. Heat oil in same pan; cook leek and remaining garlic, stirring, until softened. Add sugar; cook, stirring, for about five minutes or until browned lightly.
4. Preheat oven to 200°C/400°F. Oil small, deep oven proof dish.
5. Cut one lasagne sheet to cover base of dish; top with a quarter of the eggplant, a quarter of the leek mixture, a quarter of the tomato mixture and a quarter of the cheese. Repeat to make three layers. Bake for 40-50 minutes. Stand 10 minutes.
6. Serve with a garden salad