Parmigiana di Melanzane

Flour and fry aubergines in oil. Remove when tender and drain on kitchen paper. Into a wide shallow oven proof dish or tin put a layer of aubergines, the tomato sauce, then slivers or slices of cheese with plenty of pepper and a sprinkling of Parmesan. Repeat until the aubergines and sauce are finished. Scatter the remaining Parmesan over the top and sprinkle lightly wth olive oil.
Bake for about an hour at 160-180 °C/325-350 °F/Gas Mark 3-4 until the cheese has turned to a golden crust on top and the sides are bubbling.

*Contributed by a friend of mine, Julie aka Madness:) Thanks Julie:)