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Ingredients
- 1 med Aubergine
- 2 x Courgettes Salt and pepper
- 900 gm Fresh ripe tomatoes
- 1 x Onion
- 1 x Garlic clove
- 6 Tbsp. Extra virgin olive oil
- 1 tsp Sugar
- 1 handf torn fresh basil leaves
- 2 Tbsp. Plain white unbleached flour
- 4 x Large eggs
- 3 Tbsp. Freshly grated parmesan cheese + extra to sprinkle on top
- 2 x 175 g packet mozzarella cheese
Directions
- Thinly slice the aubergine and slice the courgettes lengthways.
- Sprinkle with salt, place in a colander, cover and weight down. Leave for 30 min.
- Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cool 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 extra virgin olive oil, add in the garlic and cook till coloured, then add in the onion and cook gently till softened. Add in the tomatoes and sugar, bring to the boil, then simmer for 40 min, uncovered to allow the sauce to reduce. Season with salt and pepper and add in 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 Large eggs in a bowl and add in the parmesan cheese. In a frying pan heat the oil. Dip the aubergines and courgettes in the egg mix and fry till golden brown 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 in half the courgettes and a third of the cheese, tomato sauce and basil leaves. Then add in 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 min till golden.
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