Aubergine Parmigiana

1: Slice the aubergine and courgette lengthways into roughly 1-2cm pieces.

2: Lay the sliced aubergine and courgette on separate baking trays.

3: Drizzle the slices with plenty of olive oil and salt.

4: Roast the aubergine at 190C for 30 minutes and the courgette for 20 minutes.

5: Meanwhile, fry the shallot in olive oil with salt for a couple of minutes.

6: Add minced garlic and fry for another minute.

7: Add in the chopped tomatoes and fill the tin halfway with water; add this in as well.

8: Bring to a boil and simmer until the vegetables are ready.

9: In a 9x9 ovenproof dish, lay a layer of aubergine, then a layer of tomato sauce, some slices of mozzarella, and basil.

10: Top this with a layer of courgette, tomato sauce, mozzarella slices, and basil.

11: Repeat the layering process until you run out of ingredients, leaving the top layer as aubergine without any sauce.

12: Top with mozzarella and grate over the parmesan.

13: Bake in the oven for about 20-25 minutes until bubbling and delicious.