Ingredients (serves 4-6)
Olive oil (more than you think you’ll need)
Couple of handfuls of roughly torn basil
250g grated fresh mozzarella
100g grated parmesan
Salt and pepper
1/2 tsp Ground nutmeg
Start by thinly slicing the aubergines lengthways and layering in a colander over a dish. Sprinkle liberally with salt and set aside for an hour to allow water to drain. Pat each slice dry with kitchen paper and dip each side in flour.
In a heavy based frying pan heat a couple of tablespoons of oil and begin to fast fry the aubergines on hot heat long enough to turn them crispy and golden on both sides. Fry in small batches and add more olive oil as needed (aubergines are sponges for oil so you will need to top up).
Preheat the oven to 180C and grease a 30 x 20cm gratin dish. Make a layer in the bottom of the dish with overlapping slices of aubergine, season with black pepper and then spoon over 4 tbsp of passata. Scatter some basil on top and then sprinkle mozzarella and parmesan over this. Continue by building up layers in this order until all of the ingredients are used up and you finish with a layer of cheese. Season the top and sprinkle the nutmeg on last.
Bake in the oven for 30-45 mins until the top is golden and bubbling and then serve.