Ingredients
1 kg (2lb) of aubergines
Salt, pepper, flour, olive oil
250g (½ lb) of mozzarella cheese
60g (2 oz) Parmesan
150ml (¼ pint) of fresh made tomato sauce (see below)
Method
Peel the aubergines and cut them into long, thin slices. Salt them and put them into a colander to drain for an hour or two. Dust them with flour, fry them gently in olive and oil, and drain them on kitchen paper.
Put a little oil in the bottom of a china soufflé dish or a deep cake tin. Put in a layer of the aubergines, cover with thin slices of mozzarella and then the tomato sauce. Continue in this way until the aubergines are all used up. Cover with the grated Parmesan and sprinkle
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