Melanzane Parmigiana - cooking recipe

Ingredients

4 -5 aubergines (Eggplants)
500 g chopped fresh tomatoes (seeded and de-skinned)
1/2 bunch fresh basil
50 g parmesan cheese
100 g mozzarella cheese
2 eggs
1 dash olive oil

Preparation

Cut Aubergines into slices.
Salt the Aubergine slices for about an hour and then dry off.
In the meantime, cook up the tomatoes, oil and basil with a dash of salt and pepper to taste.
When the tomatoes are cooked, pass them through a sieve to strain out into a paste (I sometimes leave this bit out and have the 'bitty' tomato sauce).
Fry the aubergine slices until they start to brown and pat them with kitchen paper to remove the excess oil.
Whisk the eggs.
Dot butter on the bottom of the oven dish
Layer the aubergine with tomato sauce, mozzerella, parmesan and a thin covering of the egg until it is all used up.
Put a layer of the whisked egg on the top (it just has to be a little).
Cook in the oven at about 200C for 30mins.