1 white onion
3 Garlic Cloves
1 Red Chilli
2 cans Chopped Tomatoes
500g Cherry Tomatoes
1 tbsp. Tomato Puree
2 Large Aubergines
1 tbsp. Milk
Salt & Pepper
Preheat Oven on Gas Mark 4
Chop onion, garlic, chilli and lightly fry in olive oil.
Once browned, add the chopped tomatoes, cherry tomatoes, and tomato puree and leave to simmer on a medium heat. Once bubbling, add 1 tbsp. of milk, season with salt and pepper.
Leave to simmer on a low heat.
Meanwhile, slice the aubergines into medium thickness circles. Heat a frying pan with oil, and once hot, lightly fry all aubergine slices until slightly browned on each side. Once done remove from heat and set aside.
Check the tomato sauce and stir if necessary. Add to taste the basil, and as many chilli flakes as you want J
Slice mozzarella; grate the cheddar and parmesan ready to assemble your Melanzane.
In an oven proof dish, cover the bottom in some of the tomato sauce (not all as you will need this for layering).
Then add the first layer of fried aubergine.
Then top with some of the mozzarella, cheddar and parmesan.
Then coat the cheese with another layer of the tomato sauce.
Repeat the process until you have a dish looking similar to lasagne.
Sprinkle on the last of the cheese on the top layer, along with a few sprigs of basil, salt and pepper, and some extra chilli flakes.
Place dish in the oven for 30-40 to cook through.