Step 1

Combine our and fennel seeds in a bowl and season with salt. Add eggplant and toss to coat. Heat 2 tbs oil in a large frypan over medium-high heat. In 3 batches, cook eggplant, turning once, for 10 minutes or until softened and golden.

Step 2

Repeat with remaining oil and eggplant. Preheat the oven to 200°C. Place sugo, tomatoes and half the basil in a saucepan over medium heat. Stir until warmed through.

Step 3

Divide half the eggplant slices and half the sauce among 4 ovenproof dishes. Top with half the mozzarella, then remaining eggplant and sauce.

Step 4

Finish with the remaining mozzarella and parmesan.

Step 5

Place dishes on a baking tray and bake for 25 minutes or until golden. Serve warm with remaining basil leaves.