Lengthways, slice your Aubergines VERY thinly (at least 12 or 16 slices would be ideal from 1 Aubergine…)
Using one of those square griddle things, griddle each thin slice on both sides… put on a rack to cool down so they don’t go soggy on a plate
Meanwhile – chop the Onion and Red Pepper and gently fry in a little Olive Oil (with a sprinkle of Salt) for 10 or 15 minutes until soft, but not browning too much
Add 3 Cloves Garlic – crushed – to the pan and stir for a few minutes. Add a squirt of Tomato Puree and some fresh Red Chilli if you like your sauce hotter. Stir over a medium heat for a few moments
Add a Tin of Tomatoes – and another tin of Water
Put on a low heat and cook for 20-30 minutes until a lot of the liquid has gone, and the sauce is sweet and thick. Black Pepper is an excellent addition
Make your Breadcrumbs by whizzing a slice or two of Bread and a couple of Cloves Garlic up in a food processor (is a great substitute for Parmesan or other cheese)
When you have griddled the Aubergines, made your sauce and your Garlicky Breadcrumbs – you’re ready to layer up….
Use a lasagne style dish… Start with a little Tomato Sauce – followed by the Aubergine – followed by a little fresh Basil
You should get 3 or 4 layers in maybe?
The final layer should be Tomato Sauce covered with Breadcrumbs and some Black Pepper
Drizzle a little Olive Oil all over and bake at 180˚c for 30 – 45 minutes or until bubbling hot and golden and crunchy on top