- 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
- 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.