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1
Thinly slice the aubergine and slice the courgettes lengthways.
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2
Sprinkle with salt, place in a colander, cover and weight down.
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3
Leave for 30 min.
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4
Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cool water.
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5
Using a sharp knife, peel off the skins.
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6
Finely chop the onion.
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7
Crush the garlic.
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8
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.
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9
Add in the tomatoes and sugar, bring to the boil, then simmer for 40 min, uncovered to allow the sauce to reduce.
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10
Season with salt and pepper and add in a few basil leaves.
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11
The sauce should be thick and concentrated.
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12
Rinse the aubergine and courgettes and pat dry.
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13
Dip the vegetables in flour and set aside.
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14
Whisk the Large eggs in a bowl and add in the parmesan cheese.
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15
In a frying pan heat the oil.
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16
Dip the aubergines and courgettes in the egg mix and fry till golden brown on both sides.
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17
Drain on absorbent kitchen paper and set aside.
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18
Preheat the oven to 190c/375f/gas 5.
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19
Slice the mozzarella cheese.
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20
Assemble the dish by layering the ingredients in a 20cm spring-release cake tin.
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21
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.
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22
Then add in a layer of aubergines, cheese, tomato sauce, basil leaves, remaining courgettes, cheese, tomato sauce, basil leaves and finally aubergines.
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23
Sprinkle over parmesan cheese and bake in the oven for 20-26 min till golden.
