Aubergine – 1 large or 2 small
Courgettes – 2, sliced length ways
Onion – 1, finely chopped
Garlic – 2 cloves, finely chopped
Chopped tomatoes – 2 400g cans
Olive oil – 2 tbsp
Sunflower oil – 5-6 tbsp
Plain flour, for coating
Basil – handful of leaves, shredded
Parsley – 1 tbsp, chopped fresh
Mozzarella – 350g, sliced
Parmesan – 25g, grated
1) Slice the aubergine, sprinkle with salt and set aside for 45-60 mins.
2) Heat the oil in a large frying pan. Add the onion and garlic and fry until softened. Stir in the tomatoes, half the basil and half the parsley. Bring to the boil, reduce the heat and cook, stirring, for 30 to 40 minutes, until thickened to a pulp.
3) Rinse and dry the aubergines. Coat the aubergines and courgettes with flour. Heat the sunflower oil in another frying pan and fry the aubergines and courgettes (in batches) until golden brown.
4) Preheat the oven to 180°C / gas mark 4. Put a layer of aubergines and then a layer of courgettes in an ovenproof dish. Pour over half the sauce and scatter over half the mozzarella. Sprinkle over half the remaining basil and parsley. Repeat the layers and sprinkle parmesan on top. Bake for 30-35 minutes. Serves 4.