Step 1

Slice and salt the eggplant and leave for 30 minutes in a colander

Step 2

Pat the eggplant dry and then either pan fry, deep fry or grill.

Step 3

In an oven proof dish layer the tomato sauce, parmasan cheese, then eggplant, mozeralla, more eggplant, more tomato sauce and finally parmesan cheese.

Step 4

Bake for 15-20 minutes till golden brown

Step 5

Serve