700 g aubergine, in long slices 1cm thick, salted, rinsed and dried
1 clove garlic, crushed
1 tb olive oil
400 g tomatoes, peeled and chopped
1 tsp sugar
2 tb basil leaves, chopped
250 g mozzarella, thinly sliced
5 tb grated parmesan
Fry garlic in oil, add tomatoes, sugar, a little pepper and reduce by half.
Dredge aubergine slices in flour and deep-fry in vegetable oil until golden, turning once, drain well.
Line bottom of a buttered baking dish with aubergine, spread with some sauce, then mozzarella, basil, parmesan. Repeat with more aubergine. Finish with a layer of aurgergine on top and sprinkle with parmesan.
Bake in oven 180"C for 30 mins. Check half way through and draw off any excess liquid.
Source: Claudia Rodin
