Preparation

Wash the eggplants, pat dry and cut into 0.5 inch thick slices. Sprinkle with a little salt, place on kitchen paper and allow to drain for about 10 minutes.

Heat a griddle pan. Pat the eggplants dry and griddle for 2-3 minutes on each side over a high heat. Remove, season with pepper and set aside.

Wash the basil, shake dry and tear the leaves. Finely grate the parmesan cheese.

Place a thin layer of tomato sauce in a baking dish and add some parmesan cheese.

Add a layer of eggplants and cover with some basil. Continue to layer the other ingredients until they are all used up.

Finish with the tomato sauce and a sprinkling of parmesan.

Press the water out of the mozzarella, cut into small pieces and scatter over the casserole. Bake in a preheated oven at 350°F (325°F fan, gas 4) for about 30 minutes.