Cut the aubergine lengthwise in 1/2 cm slices

Salt the slices and let rest in a bowl for 30 minutes

Dice and fry the onion in some olive oil in a saucepan

Add the tomatoes and cook for 20-30 minutes, then add the chopped basil and season with black pepper

Remove the liquid that has formed from the aubergine, wipe each slice clean from salt, dredge in flour and deep fry in some vegetable oil. Let the slices drain on some kitchen paper

Layer the aubergine, mozzarella and tomato sauce in an oven dish, starting with a thin layer of tomatoes, followed by aubergine, tomatoes, then mozzarella cut in 1 cm cubes and some grated Grana. Build like this in layers, finishing with tomato sauce and mozzarella.

Grate some Grana on top, then finish in the oven on 225 C for 10 minutes or until the mozzarella is melted and starts to brown