|Aubergines||4 , sliced and degorged|
|Vegetable oil||3 Fluid Ounce|
|Parmesan cheese||5 Ounce, grated|
|Dry white bread crumb||1 Ounce|
|Butter||1 Ounce, cut into small pieces|
|Butter||1 1⁄2 Ounce|
|Onion||1 Small, finely chopped|
|Canned peeled tomatoes||14 Ounce|
|Tomato puree||1 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
To make the sauce, in a saucepan, melt the butter over moderate heat.
When the foam subsides, add the onion and fry for 5 minutes or until it is soft.
Stir in the flour and cook for 1 minute.
Strain the liquid from the tomatoes and stir it into the onion mixture.
Add the tomatoes, tomato puree, basil, pepper and salt.
Bring to the boil, stirring constantly.
Reduce the heat to low, cover and simmer the sauce for 15 minutes.
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
Dry the aubergine [eggplant] slices with kitchen paper towels.
Dip the slices into the flour to coat.
In a large frying pan, heat half the oil over moderately high heat.
When the oil is hot, add the aubergine slices, a few at a time.
Fry, turning occasionally with tongs, until they are well browned.
Remove and drain on kitchen paper towels.
Keep hot while you fry the remaining slices in the same way, adding more oil if necessary.
Pour a layer of the sauce into an ovenproof casserole.
Sprinkle over some of the cheese, then put in a layer of aubergines [eggplants].
Continue making layers until all the ingredients are used up, finishing with a layer of sauce.
Sprinkle over the remaining cheese and all the breadcrumbs.
Dot with the butter.
Bake in the oven for 25 minutes or until golden brown.