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1
Peel eggplant and cut into thick slices.
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2
Arrange in a colander, sprinkling layers liberally with salt.
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3
Leave to drain for approximately 30 minutes, then pat dry.
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4
Dredge each slice in seasoned flour.
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5
Pre-heat a grill and arrange slices on an oiled grilling rack.
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6
Brush with oil.
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7
Grill, turning slices once, brushing with oil as they cook, until coloured and tender.
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8
Alternatively, pan-fry the slices in oil.
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9
Heat 2 tbsp.
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10
oil in a saucepan; add garlic and tomatoes and cook over a brisk heat until tomatoes resemble a sauce.
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11
Season.
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12
Lightly oil 2 large, shallow, ovenproof dishes and spoon in half the tomato sauce.
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13
Arrange a layer of eggplant slices in each.
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14
Add remaining sauce.
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15
Top each slice with a thin round of mozzarella cheese.
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16
Bake in a moderately hot oven (190C) for approximately 10 minutes, until cheese is bubbling, or place under a griller.
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17
Garnish with basil or oregano leaves.
