Gluten-free eggplant parmigiana lasagne

1. Three 400g eggplants, sliced lengthwise into slices that are 5 mm thick
2. Olive oil, 100ml extra virgin
3. Three teaspoons of dried oregano
4. 200g or two cups of almond meal
5. Three finely sliced zucchini lengthwise
6. 80g coarsely grated fior di latte cheese (from reputable delis; use in place of mozzarella).
7. 250g of freshly ripped buffalo mozzarella
8. Cherry truss tomatoes, 250g
9. Basil leaves and store-bought pesto, to serve

SMALL TOMATO SAUCE

1. Twice as much extra virgin olive oil
2. Two finely cut cloves of garlic
3. Four oil-fried, drained, and finely chopped anchovy fillets
4. 1/4 cup chopped, drained, and rinsed capers
5. 650g of chopped Roma tomatoes

Instructions:

1. Turn the oven on to 200°C. Line three baking pans with parchment paper and grease them.
2.  In a basin, mix oil, oregano, and 2 tsp salt flakes; brush over eggplant. Place eggplant on the prepared trays in single layers. Place a sheet of baking paper over each tray of eggplant and roast for 40 minutes, or until the eggplant is barely cooked through. Take out of the oven and place aside.
3. Heat up some oil in a pot over medium heat for the chunky tomato sauce. Stir the garlic, anchovies, and capers for 3–4 minutes, or until the garlic turns light golden. Add one cup (250 ml) water and the tomato. After bringing to a boil, lower the heat to medium-low and cover. Simmer for 20 minutes, or until the sauce has reduced and the tomato has slightly broken down. To further break up the tomato, mix with a wooden spoon and set aside to cool.
4. Take a shallow dish and add the almond meal. Lightly coat the eggplant slices with some of the chunky tomato sauce before dipping them gently into the almond meal.
5. Grease a 35cm, 1.5L (6-cup) ovenproof dish before assembling the lasagna. Transfer half of the leftover tomato sauce into the prepared dish and then top with half of the aubergine and zucchini. Spread the fior de latte cheese over the zucchini and aubergine, then top with the leftover tomato sauce. Add the leftover aubergine and zucchini on top.
6. Cover the lasagna with a sheet of parchment paper and cover the dish with foil. Bake for 45 minutes, or until a knife inserted into the centre comes out soft and bubbling. Preheat the oven to 220°C. Take out the baking paper and foil.
7. Add mozzarella and cherry tomatoes to the top of the lasagna, cover it, and bake it for 20 minutes, or until the top is golden and the tomatoes start to blister.
8. To serve, scatter basil leaves on top and drizzle with pesto.