1. What you need (4 servings) :

• 800 g (1½ lb) small eggplants (aubergines), 500 (1lb)Mozzarella cheese.
• Coars salt, olive oil,8 - 10 fresh basel leafs, 1 can (400g/16 oz) whole tomatoes.
• Salt, pepper, 100g (4 oz) grated parmesan cheese.

How to do it :

• Wash, dry and slice the eggplants.
• Put the eggplants in layers in a colander with a little coarse salt between the slices.
• Put a weight on top (a caserolle filled with water will do) and put away for 1 hour so the salt can "pull out" the bitter juice.
• Rins the eggplants under cold running water and squeeze them well.
• Heat the olive oil in a pan.
• Brown thew eggplants in the oil on both sides, drain them on kitchen paper.
• Warm the oven to 200C / 400 F.Crush the tomatoes and season with salt and pepper.
• Cover the bottom of an ovendish with some crossed tomatoes, then a layer of eggplants, more tomatoes, some of the chopped basel leafs, half the Mozzarella and half the Parmesan.
• Repeat untill all ingredients are finished.
• Put in the oven for 30 minutes untill the topside is golden brown.
• Serve warm (not hot).

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