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1
Slice off both ends from the aubergines and discard.
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2
Slice the aubergines thinly.
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3
Arrange the slices in layers on a cutting board, sprinkling each layer with salt.
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4
Place the cutting board on a draining board, raised and supported on one side so that any liquid resulting from the purging process will drain into the sink.
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5
Then cover the slices of aubergine with a heavy weight (e.g., a large saucepan full of water) and leave for a couple of hours.
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6
During this time a somewhat bitter liquid will drain from the aubergines -- this is the purging process, as it's referred to in Italy.
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7
After 2 hours rinse the slices and pat dry.
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8
Lightly flour the slices to prevent them from absorbing too much oil when they are fried.
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9
While the aubergines are 'purging' prepare the tomato sauce.
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10
Heat the oil in a frypan and gently fry the chopped onion and garlic until softened.
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11
Add the tomatoes with their liquid, sugar, salt, and freshly ground pepper to taste and cook on high, uncovered, for about 20 minutes, stirring frequently.
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12
When the sauce is reduced and thick, check the seasoning.
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13
Using a blender or food processor, puree the sauce.
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14
Start the water boiling for the pasta in a large pot.
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15
While the water is heating, fry the aubergine slices in hot olive oil, using plenty of oil and frying only a few slices at a time.
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16
Do not let the slices become too crisp.
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17
Drain each batch on paper towels and keep warm.
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18
Add salt and a few drops of oil (helps prevent the pasta from sticking together) to the boiling water and cook the pasta.
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19
Cook the pasta for only half the time stated in the directions as it will continue cooking during the baking process.
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20
Drain the pasta, toss with some butter, and add the tomato sauce, mixing well.
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21
Butter a deep ovenproof serving dish and spread a thin layer of pasta on the bottom.
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22
Cover this with a layer of the aubergine slices, and cover these slices with thin slices of mozzarella.
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23
Repeat these layers until you have used up all the ingredients, ending with a final layer of mozzarella.
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24
Dot the top with butter and bake at 425 degrees F for 20 minutes until melted and golden brown.
