Instructions: FOR THE AUBERGINE

Grated Parmesan cheese (Optional)

Dip the aubergine slices in the egg, then in the flour. Pour enough soybean oil into a large frying pan to come an inch up the side. Fry the aubergine slices for about 3 minutes on each side. Drain.

In an 8-by-12-inch oven-proof glass pan, place a layer of fried aubergine, then a layer of mozzarella cheese. Repeat layering two more times so that there are three layers of aubergine and three of mozzarella. Bake for about 5 minutes in a 500-degree oven.

To make the sauce, saute the garlic in the olive oil. When it starts to turn golden, add the tomatoes with their juice. Break each tomato in half with a knife. Bring to a boil. Add the parsley, a pinch of salt, pepper to taste, and the bay leaf. Let boil for another 2 minutes. Remove from the heat and allow to stand for 5 minutes.

Slice the baked aubergine into squares. Place on plates and top with ladles of the sauce. Top with grated Parmesan, if desired.

Makes 8 servings.

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