Ingredients

• 4 tbsp extra virgin olive oil
• 400g can chopped tomatoes
• preferably San Marzano
• 2 garlic cloves
• roughly chopped
• 1 tsp dried oregano
• 1 large handful fresh basil leaves
• roughly chopped
• salt and freshly ground black pepper
• 25g/1oz Parmesan cheese (or alternative vegetarian hard cheese)
• grated
• 100g/3½oz breadcrumbs
• 2 aubergines
• topped and tailed and sliced long ways
• 2 balls of mozzarella
• sliced
• 100g/3½oz plain flour
• 2 eggs
• beaten
• vegetable oil
• for frying

Directions

• For the tomato sauce
• heat a frying pan over a medium-high heat and add the olive oil
• tomatoes
• garlic and dried oregano. Simmer for 3-4 minutes
• or until the tomatoes have just started to break down. Stir in the basil and season
• to taste
• with salt and freshly ground black pepper. Keep warm.
• Mix the Parmesan with the breadcrumbs. Coat the aubergine and mozzarella in flour
• dip in the beaten egg and roll in the breadcrumbs.
• Heat the vegetable oil in a large frying pan
• once hot add the aubergine and mozzarella in batches and fry on each side for 2-3 minutes until crisp.
• Place the aubergine and mozzarella on to plates and spoon the sauce over.