Aubergine Pie

1 kilo aubergines, cut into long thin slices

1/2 kilo ricotta or mozzarella cheese

100g grated Parmesan

500ml fresh tomato sauce

olive oil, salt and pepper and some flour

Put the sliced aubergines in a colander, sprinkle with salt and let drain for about an hour.

Then dust with flour, fry gently in olive oil, drain on kitchen paper.

Put a little oil in a deep china or cake dish.

Put a layer of aubergines, cover with thin slices of mozzarella or spread with ricotta, then put

a layer of tomato sauce.

Continue in this way till all aubergine slices are all used up.

The last layer cover with the grated cheese and sprinkle oil over the top.

Cook in a moderate oven for 20 to 30 mins.