Preheat the oven to gas mark 4 or 180 degrees. Slice the aubergine into circles (1 cm thick) and cut the red pepper into squares. Drizzle with garlic-infused oil and cook for 20-25 minutes.
In a saucepan, add the tomato passata, basil and a drizzle of garlic infused oil. Stir for a couple of minutes until the sauce is heated through.
In a large lasagne dish, layer the aubergine, followed by the tomato sauce, a sprinkle of parmesan, a few basil leaves and a handful of grated mozzarella.
Repeat this process until all of the aubergine has been used up, pour over a beaten egg (optional), then top with plenty of cheese and bake. After around 20 minutes, or until all the cheese has melted, serve with a light salad and gluten free bread.