In a wide pan pour at least 3 inches of vegetable oil and set medium heat.

For the batter: In a bowl combine milk, chickpea flour, corn flour, a pinch of turmeric and black salt. Blend (or hand whisk) until smooth.

Cut aubergines into disks about ½ inch thick.

Coat each disk in the batter and deep fry until golden brown (for around a couple of minutes each side).

For the tomato sauce: In a microwave friendly bowl combine passata, salt, pepper, garlic and onion granules and basil leaves. Microwave for 5 minutes at 800W.

Assemble: In a tray spread a layer of tomato sauce on the botton; add a layer of fried aubergines/eggplant.

Cover with more tomato sauce, follower by a layer of vegan ham and mozzarella or grated cheese (or both!).

Repeat until you use up all the aubergine.

Cover with a final layer of tomato sauce and a generous sprinkle of vegan parmesan.

Bake at 180° C for 20-30 minutes.

Serve warm or at room temperature.