Eggplant: Preheat the oven to 200ºC fan bake. Line 2 baking trays with baking paper. Slice the eggplant longways and place on the lined tray. Drizzle with 2 tbs olive oil and season with 1 tsp salt & 1 tsp pepper. Bake for 20-25 minutes until brown. Set aside to cool, leaving the oven on.
Beef: Dice 1 onion and heat a large saucepan to medium heat. Add 1 tsp olive oil, and then add the onions. Add 1 tsp crushed garlic, 1 tsp oregano, 1 tsp salt and 1 tsp pepper. Fry for 2-3 minutes, then remove. Bring the heat to high, and add 300g beef mince. Brown the meat, breaking it up into small pieces, and then turn the heat back to medium. Add 1 cup beef stock, 1 tin of tomatoes and 100g tomato passata, along with 1 tbs sugar. Lower the heat and let simmer for 20 min, stirring occasionally.
Layer: Grab a deep baking dish and smear some meat sauce on the bottom, then layer half the eggplant, sprinkle with ¼ cup cheese, and repeat. Continue until ingredients have run out. Rip the fresh mozzarella ball and scatter on the top. Bake for 15-20 minutes, until the cheese is golden and bubbling away.
