INGREDIENTS
- 4 large aubergines (weighing altogether 1.1 – 1.2kg)
- Plain flour (for coating)
- 4 medium eggs
- 500ml olive oil
- 300g (10 1/2 oz) fontina cheese, sliced
- 115g (4 oz) Parmesan, freshly grated
- Salt and pepper to taste
SAUCE
- 4 tbsp olive oil
- 1 garlic clove, chopped
- 1 1/2 x 800g (1 3/4 lb) cans of peeled and chopped plum tomatoes
- 10 fresh basil leaves, torn
Serves 8 as a main course, 10-12 as a starter