1 Sicilian round aubergine
1 large aubergine
1 bunch of basil, stalks and leaves separated and chopped
2 tbsp basil leaves, deep-fried, to serve
2 beef tomatoes, thinly sliced
400g tin plum tomatoes
200 ml/7fl oz passata
100²µ/3Β½΄Η³ϊ plain flour
1 tsp caster sugar
olive oil, for deep-frying
2 tbsp olive oil, to serve
1 tsp red wine vinegar
salt
2 free-range eggs, beaten
200g/7oz buffalo mozzarella, sliced
200g/7oz smoked mozzarella, grated
200g/7oz Parmesan