Instructions: Slice the aubergines into rings about 1 cm thick and salt well on both sides.

Leave on a board for 30 minutes to draw out the juice.

Meanwhile make the sauce. Heat the butter in a pan fry the onion for 5 minutes until golden.

Add the flour and cook stirring for 2 minutes.

Blend the tomato puree into the stock gradually add to the roux in the pan and simmer for 10 minutes.

Season with pepper sugar and lemon juice and with salt if necessary.

Rinse the aubergine slices and dry with absorbent paper.

Dip first in flour then in the beaten eggs seasoned with pepper.

Heat the oil in a pan until it is smoking fry the aubergine slices for 3 minutes on each side until golden yellow.

Remove from the pan and drain on absorbent paper.

Mix the Parmesan and Emmenthal cheeses together.

Put half the tomato sauce in an ovenproof dish add the aubergines in layers sprinkling plenty of cheese over each layer.

Finish with the rest of the tomato sauce and a final sprinkling of cheese.

Dot the top of the casserole with flakes of butter.

Cover and bake at 200 degrees C/400 degrees F/gas 6 for 30 minutes.

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