Heat up the olive oil in a large skillet/frying pan, then cook the eggplant cubes for 10 minutes, stirring regularly.
Add the garlic and chili flakes and cook and stir for another minute or two.
Add the tomatoes, sugar, balsamic vinegar and herbs and simmer for 15 minutes or until the eggplant is tender.
Meanwhile, beat the egg and 1 cup of parmesan into the ricotta cheese. Grind in some black pepper (to taste).
Cover the bottom of a 9 x 6 inch (or equivalent) baking dish with a really thin layer of the eggplant mixture (just to stop the lasagne sticking). Top with lasagne sheets, then spread a good layer of eggplant sauce over them.
Top with half the ricotta mixture. Sprinkle with a bit of extra parmesan cheese.
Add another layer of eggplant sauce (you will have lots left over, which is OK), then more lasagne sheets, then top with the rest of the ricotta mixture. Finally, sprinkle with more parmesan cheese.**
Bake at 355F/180C for 30 minutes or until bubbling around the edges and starting to brown on top.