Melanzane alla parmigiani

Slice aubergines into long slices. You need 4-5 slices per aubergine. Place a layer in a colander, sprinkle with a little salt and continue layering until all the slices are used. Put a plate on top, weigh down with a couple of tin cans and leave for 1 hour. Remove slices and wipe dry with kitchen paper.

Heat the vegetable oil in a large frying pan. Dredge the aubergine slices, a few at a time, in the seasoned flour, shaking off the excess. Check whether the oil is hot by dipping a slice of aubergine in it; if it sizzles, start frying. Cook to a golden brown colour on one side, then turn over and repeat. Drain the slices on kitchen paper and continue frying until all slices are cooked. Put the tomatoes and olive oil in a saucepan, season well and cook until reduced by half. Slice the mozzarella thinly.

Grease the oven dish with a bit of the butter. Place a single layer of aubergines in the bottom of the dish and spread with a little tomato. Cover with slices of mozzarella, sprinkle with a little parmesan and basil. Repeat the layering, finishing with a layer of aubergines on top. Sprinkle with the remaining parmesan and dot with butter. Place on the middle shelf in the oven and cook for 40 minutes. Allow to rest for a few minutes before serving.