Instructions: Thinly slice the aubergine and slice the courgettes lengthways.

Sprinkle with salt, place in a colander, cover and weight down. Leave for 30 minutes.

Put the tomatoes in a bowl, cover with boiling water for about 40 seconds, then plunge into cold water. Using a sharp knife, peel off the skins.

Finely chop the onion. Crush the garlic. In a l;large saucepan, heat two tbsp of olive oil, add the garlic and cook until coloured, then add the onion and cook gently until softened. Add the tomatoes and sugar, bring to the boil, then simmer for 40 minutes, uncovered to allow the sauce to reduce. Season with salt and pepper and add a few basil leaves. The sauce should be thick and concentrated.

Rinse the aubergine and courgettes and pat dry. Dip the vegetables in flour and set aside.

Whisk the eggs in a bowl and add the parmesan cheese. In a frying pan heat the oil. Dip the aubergines and courgettes in the egg mixture and fry until golden on both sides. Drain on absorbent kitchen paper and set aside. Preheat the oven to 190c/375f/gas 5. Slice the mozzarella cheese.

Assemble the dish by layering the ingredients in a 20cm spring-release cake tin. Place a third of the aubergines in the bottom, add half the courgettes and a third of the cheese, tomato sauce and basil leaves. Then add a layer of aubergines, cheese, tomato sauce, basil leaves, remaining courgettes, cheese, tomato sauce, basil leaves and finally aubergines. Sprinkle over parmesan cheese and bake in the oven for 20-26 minutes until golden brown.

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