Baked Aubergines with Cheese

This is a family favourite, it's warming and satisfying and the perfect way to disguish aubergines for anyone who doesn't like them.

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   1. Trim the stems from the aubergines and slice them into rounds. Sprinkle each slice with a little salt and place into a colander. Cover with a plate to weight it down and leave for about 30 minutes.
   
   2. Make the tomato sauce: heat 4 tablespoons of olive oil in a heavy pan and fry the onion until soft and golden. Add the chopped tomatoes and basil, mix well and simmer gently uncovered until the mixture reduces to a thick sauce. Season with salt and pepper.
   
   3. Rinse the aubergine slices thorougly in cold water to remove saltiness. Pat dry with kitchen paper towel and dust them with flour. Heat a little olive oil in a large frying pan and fry the aubergine in batches adding more oil as needed until they are cooked and golden on both sides. Drain on kitchen paper.
   
   4. Oil an ovenproof dish and arrange a layer of aubergine slices at the bottom of dish. Sprinkle with parmesan cheese and cover with mozzarella slices. Spoon some of the tomato sauce over the top and continue layering up until all the ingredients are used up, ending with a layer of tomato sauce sprinkled with parmesan.
   
   Bake in a preheated oven at 200c/400f/gas mark 6 for 30 minutes.
   
   Can be serves hot, warm or cold.