Aubergine Parmigiana

1 Aubergine
1 Ball of Mozzarella
350g Cherry Tomatoes
75g Grated Parmesan
1-2 Carrots
1 Lemon
1 Glove of Garlic
50g Fresh Basil
1 Teaspoon of Sugar
1 Chilli
1 Tablespoon Tomato Puree
Salt and Pepper
Olive Oil and Plain Flour for dusting.

The Sauce is made first: Halve the tomatoes, grate the carrot, finely chop the chilli and crush the garlic.
Heat some olive oil in a pan and add the tomatoes and carrot, after about 5 minutes pop in the chilli and garlic, a teaspoon of sugar and season with the salt and pepper.
Add the tomato puree and leave to simmer for 10 minutes or until the tomatoes and carrots have softened and can easily be crushed.
Finally add a squeeze of lemon juice to freshen. You can either use a liquidiser at this point to create a smooth sauce or crush with a fork for a more rustic version.
Now for the Aubergine: Slice thinly lengthways to get long ovals. These will form the layers. Heat a small amount of oil in the pan while you dust the slices with the flour with some salt and pepper. Fry until softened and the flour coating is turning slightly golden.
Layer in a baking dish the tomato sauce, aubergine slices, a few basil leaves and cheeses until you have used all the ingredients. Top with a bit of extra cheese and a dash of olive oil and place in the oven for 25 minutes until golden and bubbling. Gas mark 5 or 190C