- 2 large aubergines, sliced 1cm/½in thick
- olive oil, for brushing
- 1 mugful of fresh flat leaf parsley
- 3 garlic cloves, finely chopped
- 1 lemon, grated zest only
- 1 tsp chopped fresh rosemary
- 4 balls buffalo mozzarella about 110g/4oz each
- salt and freshly ground black pepper.
- 1 tbsp olive oil
- 1 shallot, finely chopped
- 1 small plump fresh red chilli, deseeded and chopped
- 1 garlic clove, finely chopped
- 8 ripe plum tomatoes, skinned and chopped
- good pinch of sugar
- 2 tbsp chopped fresh basil
- Preheat the oven to 180C/350F/Gas 4. Brush the aubergine slices with oil and season lightly. Heat a ridged griddle pan until you feel a good heat rising. Add the aubergine slices and chargrill for about 3 minutes on each side until softened. You need to do this in batches. Remove and leave to cool.
- To make the gremolata, finely chop the parsley sprigs and mix with the garlic, lemon zest and rosemary.
- Cut the balls of mozzarella into 1cm/½in slices. Divide the mozzarella and aubergine slices into 4 equal portions. Layer the slices alternately on a lightly greased baking sheet, sprinkling the gremolata and seasoning between each layer, to make 4 stacks, 4-5 layers high, using the larger pieces for the bases and the smaller pieces on top.
- Bake the stacks in the oven for about 15 minutes until the cheese just starts to melt.
- Meanwhile, to make the sauce, heat the oil in a frying pan, add the shallot, chilli and garlic and sauté for about 5 minutes. Add the chopped tomatoes, sugar and seasoning. Cook for about 10 minutes until you have a thick sauce, stirring occasionally. Add the basil. Then leave to cool. Transfer to a food processor or blender and process to make a purée. Reheat the sauce in a clean saucepan and keep warm.
- Place each stack in the centre of a warmed serving plate with the sauce spooned alongside.