(serves 4 – 6)

  • 4 large aubergines, cut lengthwise in 3 mm slices
  • cake flour, seasoned with salt and black pepper

Napoletana sauce

  • olive oil
  • 2 garlic cloves, crushed
  • 2 tins Italian tomatoes (410 g x 2)
  • handful fresh basil
  • salt and freshly ground black pepper to taste
  • 250 g mozzarella, grated
  • 500 ml grated Parmesan
  • extra fresh tomato slices

Preheat your oven to 180 °C. Dip the aubergine slices in the flour and ensure they’re well covered on both sides. Shake off excess flour. Heat olive oil in a pan and fry the aubergine slices on both sides until they’re crispy. They should look like potato chips. Drain the aubergine on kitchen paper. This will take a while, as you can’t fry all the aubergine at once. You should get between 36 and 40 aubergine slices, enough for 4 layers of aubergine. Use more aubergine if you don’t have enough slices. Heat another small quantity of olive oil in a pan and fry the garlic for about 2 minutes. Add the tomatoes and basil.

Cook the sauce at a high temperature for about 10 minutes. Season with salt and black pepper. Pour a thin layer of the sauce into an oven dish of about 24 x 22 cm. Arrange a layer of aubergine slices in it, as if you’re making lasagne. Put a layer of mozzarella and parmesan cheese on top. Repeat the process starting with the sauce until you have 4 layers. Keep some of the sauce aside to serve. Place slices of fresh tomato on top of the final layer of cheese before baking in the oven for 20 minutes. Take out of oven and cut into large squares. Serve hot with a little extra sauce.