Cut the aubergines in thin strips - as much the same thickness as possible
Grill them under the grill - this step is essential to remove water from the aubergines. Following the classic recipe You should leave the slices with rock salt under a cloth for an hour allowing the water to escape ahead of cooking. I rarely have time for this step
In an oven dish with a tiny bit of oil at the bottom start by layering the aubergine so that it covers the bottom
Add 1/2 of the tomato sauce or passata on top covering the aubergines
Sprinkle some Parmesan and then the mozzarella
Repeat another layer and finish with tomato, Parmesan and some mozzarella
Cook in the oven for 20 min at 180-200 degrees depending on your oven
