from Vegetarian Cooking and Vegetable Classics
1 large eggplant
2 tbsp olive oil
1 large onion, chopped
1-2 garlic cloves, crushed
2lb tomatoes, peeled & chopped
handful of basil leaves, shredded
1 tbsp fresh parsley, chopped
2 zucchini, sliced lengthwise
plain flour, for coating
5-6 tbsp sunflower oil
12oz mozzarella, sliced
1oz Parmesan cheese, grated
Slice the eggplant, sprinkle with salt, and set aside for 45-60 minutes.
Heat the olive oil in a large frying pan. Fry the onion and garlic for 3-4 minutes, until softened. Stir in the tomatoes, half the basil, the parsley, and seasoning. Bring to a boil. Reduce heat and cook, stirring, for 25-35 minutes until thickened. Mash the tomatoes into a pulp.
Heat the sunflower oil in another frying pan and fry the eggplant and zucchini until golden brown. Set aside.
Preheat the over to 350 degrees Fahrenheit. Butter an overproof dish. Put a layer of eggplant and then zucchini in the dish, pour over half the sauce and scatter with half the mozzarella. Sprinkle over most of the remaining basil and a little parsley. Repeat the layers, ending with mozzarella. Sprinkle the Parmesan cheese and remaining herbs on top and bake for 30-35 minutes. Serve immediately.