Ingredients:
1 medium eggplants
2 zucchini
900 g tomatoes
1 onions
1 garlic cloves, crushed
6 tablespoons olive oil
1/4 cup fresh torn basil leaves
2 tablespoons plain flour
3 eggs
3 tablespoons fresh grated parmesan cheese, plus extra to sprinkle on top
350 g mozzarella cheese
Directions:
Thinly slice eggplant and zucchini lengthwise.
Sprinkle with salt and place in colander, cover and leave for 30 minutes.
Put tomatoes in bowl of boiling water for 40 seconds, then plunge in cold water.
Using a sharp knife, peel off skin.
Finely chop onion.
In a large pan heat 2 tablespoons of oil add garlic and cook until coloured, add onion and cook gently until softened.
Add tomatoes and sugar, bring to the boil, simmer for 30 minutes, uncovered to allowed sauce to thicken and reduce.
Season with salt and pepper and add a few basil leaves.
Rinse eggplant and zucchini and pat dry.
Dip vegetables in flour and set aside.
Whisk eggs in bowl and add parmesan cheese.
In frying pan, heat oil.
Dip eggplant and zucchini in egg mixture and fry until golden on both sides.
Drain on paper towels and set aside.
Preheat oven to 190C (375F).
Slice mozarella cheese.
Assemble dish by layering the ingredients in a 20cm (8 inch) springform cake tin.
Place of third of eggplant in bottom, add half zucchini and a third of the cheese, tomato sauce and basil leaves.
Then add a layer of eggplant, cheese, tomato sauce, basil leaves, remaining zucchini, cheese, tomato sauce, basil leaves and finally eggplant.
Sprinkle over parmesan cheese and bake in oven 20-25 minutes until golden.
Servings: 4
Time preparation: 40 min.
Time total: 65 min.