INGREDIENTS

INSTRUCTIONS

Thinly slice the aubergine and slice the courgettes lengthways.
Sprinkle with salt, place in a colander, cover and weight down. Leave
for 30 minutes.
Put the tomatoes in a bowl, cover with boiling water for about 40
seconds, then plunge into cold water. Using a sharp knife, peel off
the skins.
Finely chop the onion. Crush the garlic. In a l;large saucepan, heat
two tbsp of olive oil, add the garlic and cook until coloured, then
add the onion and cook gently until softened. Add the tomatoes and
sugar, bring to the boil, then simmer for 40 minutes, uncovered to
allow the sauce to reduce. Season with salt and pepper and add a few
basil leaves. The sauce should be thick and concentrated.
Rinse the aubergine and courgettes and pat dry. Dip the vegetables in
flour and set aside.
Whisk the eggs in a bowl and add the parmesan cheese. In a frying pan
heat the oil. Dip the aubergines and courgettes in the egg mixture
and fry until golden on both sides. Drain on absorbent kitchen paper
and set aside. Preheat the oven to 190c/375f/gas 5. Slice the
mozzarella cheese.
Assemble the dish by layering the ingredients in a 20cm
spring-release cake tin. Place a third of the aubergines in the
bottom, add half the courgettes and a third of the cheese, tomato
sauce and basil leaves. Then add a layer of aubergines, cheese,
tomato sauce, basil leaves, remaining courgettes, cheese, tomato
sauce, basil leaves and finally aubergines. Sprinkle over parmesan
cheese and bake in the oven for 20-26 minutes until golden brown.
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