Ingredients
- 1.25 kg (2 lb 8 oz) ripe tomatoes
- ¼ cup (60 ml/2 fl oz) olive oil
- 1 onion, diced
- 2 cloves garlic, finely chopped
- 1 teaspoon salt
- 1 kg (2 lb) eggplants
- oil, for shallow-frying
- 250 g (8 oz) bocconcini, sliced
- 185 g (6 oz) Cheddar cheese, finely grated
- 1 cup (50 g/1⅔ oz) basil leaves, roughly torn
- ½ cup (50 g/1⅔ oz) freshly grated Parmesan
Method
1. Score a cross in the base of each tomato. Cover with boiling water and leave for about 2 minutes. Drain the tomatoes and allow them to cool. Peel the skin in a downwards motion, away from the cross, and discard the skin. To remove the seeds, cut the tomatoes in half horizontally and use a spoon to scoop them out. Chop the tomatoes roughly.
2. Heat the oil in a large frying pan; add the onion, garlic and salt. Cook over moderate heat until the onion is soft. Add the tomato and simmer for 15 minutes.
3. Preheat the oven to moderately hot 200°C (400°F/Gas 6). Slice the eggplants very thinly and shallow-fry in oil in batches for 3–4 minutes, or until golden brown. Drain on paper towels.
4. Place one third of the eggplant slices over the base of a 7-cup (1.75 litre) ovenproof dish. Top with half the bocconcini and Cheddar. Repeat the layers, finishing with a layer of eggplant slices.
5. Pour the tomato sauce over the eggplant. Scatter the basil leaves over the top. Sprinkle with the Parmesan and bake for 40 minutes. Drain off any excess oil before serving.
