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1
Thinly slice eggplant and zucchini lengthwise.
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2
Sprinkle with salt and place in colander, cover and leave for 30 minutes.
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3
Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
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4
Using a sharp knife, peel off skin.
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5
Finely chop onion.
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6
In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
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7
Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
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8
Season with salt and pepper and add a few basil leaves.
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9
Rinse eggplant and zucchini and pat dry.
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10
Dip vegetables in flour and set aside.
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11
Whisk eggs in bowl and add parmesan cheese.
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12
In frying pan, heat oil.
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13
Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
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14
Drain on paper towels and set aside.
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15
Preheat oven to 190C (375F).
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16
Slice mozarella cheese.
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17
Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
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18
Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
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19
Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
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20
Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.
