1 large aubergine, cut lengthways into 6 slices about 5mm/ΒΌ inch thick
18 large fresh basil leaves
Β½ celery stalk, finely chopped
1 garlic clove, finely chopped
1 small onion, finely chopped
2 eggs, lightly beaten with some salt and pepper
400g/14oz tin of plum tomatoes
leafy green salad
2 tbsp plain flour
freshly ground black pepper
olive oil for frying
4 tbsp extra virgin olive oil
salt
300g/11oz mozzarella cheese, roughly sliced
40²µ/1Β½΄Η³ϊ parmesan cheese (or a similar vegetarian hard cheese), freshly grated