Method

• 1.
  Preheat the oven to 325°F (160°C/Gas Mark 3).
• 2.
  Toss the eggplants (aubergines) in the flour. In a medium pot, heat the sunflower oil to 347°F (175°C). Working in batches, add the eggplant and fry until crispy and golden brown, 6 minutes. Transfer to paper towels to drain. Set aside.
• 3.
  Bring a large pot of lightly salted water to a boil over medium heat. Add the pasta and cook until al dente. Drain and set aside.
• 4.
  Meanwhile, in a medium pot, heat 1 tablespoon of the olive oil over medium heat. Add the onion, carrots, and celery and cook until golden, about 15 minutes. Add the tomatoes and sugar and season to taste with salt and pepper. Stir in the pasta and toss to combine.
• 5.
  Transfer one-fourth of the pasta mixture to a deep 8 x 10-inch (20 x 26 cm) baking dish and spread to cover. Top with one-fourth of the mozzarella, one-fourth of the eggplant, and 3 basil leaves. Repeat this layering three more times, omitting the basil leaves on the top layer. Sprinkle the top layer with the Parmigiano.
• 6.
  Bake until golden brown, about 35 minutes. Let cool for 20 minutes before serving.