Melanzane alla parmigiana (Aubergine souffle with cheese and tomato) - 4-5 pers.
      ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1kg     Aubergines
3dl     Oil to fry (half olive half sunflower)
        Salt

Sauce:
1kg     Tomatoes (tinned plum peeled)
5       Fresh tomatoes (skinned, de-pipped)
3 Tblsp Oil
6       Basil leaves (chopped)
        Salt and ground pepper
150gr   Grated Parmesan cheese
200gr   Mozzarella (small sliced)

Preparation:

Aubergines in thinish slices, strew with salt and leave for an hour to sweat.
Dry off with household paper and cook brown in the frying oil (no way dark brown|)
Remove fat with household paper.

Sauce:

Heat oil in pan, add all tomatoes, basil, salt and pepper and 20-30mins reduce/thicken.

Take fireproof form and lay a layer of aubergine slices covering with parmesan and 
Mozzarella pieces plus some tomato sauce.
Add the next row in the same manner until finished.
Cook in middle of pre-heated oven at 200c (400f) for about 30-40mins.

Serve with dark bread and green salad and don't forget a good glass of Italian wine


Quantity help
~~~~~~~~~~~~~
1lb = 464gr so 1kg=2.2lbs
200gr is 1/2lb and 150gr is 1/4lb
3dl is about 1 cup