Ingredients

• 2 aubergines
• cut into long slices 1cm/½in thick
• plain white flour
• seasoned with salt and freshly ground black pepper
• 2 free-range eggs
• beaten with a pinch of salt
• 3 tbsp light olive oil
• 300g/10oz mozzarella cheese
• sliced
• 110g/4oz parmesan cheese
• freshly grated
• salt and pepper to taste
• extra virgin olive oil
• 1 onion
• finely chopped
• 3 garlic cloves
• finely chopped
• 500g/1lb 2oz fresh tomatoes
• roughly chopped
• 500g/1lb 2oz canned chopped tomatoes
• ¼ tsp dried oregano
• 12 fresh basil leaves
• vegetable oil
• for deep frying
• 25g/1oz plain flour
• 25g/1oz cornflour
• pinch salt
• 75-110ml/3-4fl oz sparkling water
• 4 courgette flowers

Directions

• For the aubergines
• preheat the grill to high.
• Dredge the aubergine slices in the flour
• then dip into the beaten egg.
• Heat a frying pan until hot and add the olive oil.
• Add the aubergine slices and fry
• turning once
• until golden-brown on both sides. Carefully remove each slice of aubergine and place onto kitchen paper and set to one side to drain.
• Transfer the aubergines onto an ovenproof tray and top with the chopped mozzarella and grated parmesan.
• Season with salt and freshly ground black pepper and place under the grill to cook until the topping is golden-brown and bubbling.
• For the tomato sauce
• heat a pan until hot and add the olive oil
• onion and garlic and fry for 4-5 minutes.
• Add the tomatoes and bring to the boil
• then add the oregano
• reduce the heat and simmer for 10-15 minutes. Halfway through the cooking add the basil leaves.
• Season
• to taste
• with salt and freshly ground black pepper and place into a food processor. Allow to cool for a couple of minutes
• then blend until smooth.
• For the courgette flowers
• heat a deep heavy-bottomed pan two-thirds filled with vegetable oil until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Sieve the flour
• cornflour and salt into a bowl and add the sparkling water. Stir to combine very briefly
• until the batter just comes together
• leaving any lumps.
• Dip the courgette flowers into the batter and turn to coat fully
• then carefully place into the hot oil. Deep-fry on each side until just golden and crisp. Remove from the pan with a slotted spoon and drain onto kitchen paper.
• To serve
• spoon some tomato sauce onto each plate and top with some grilled aubergine slices. Garnish with a battered courgette flower and serve.