First, get started on the tomato sauce (or skip and set aside 800g of pre-prepared tomato sauce).

Heat 3 tbsp olive oil in a medium-sized saucepan set over medium heat and add 3 garlic cloves, finely chopped. Fry for 30 seconds, then add 800g tomatoes, peeled (you can substitute with canned). Bring to a boil, mashing the tomatoes, and then turn down the heat to a simmer. Add a pinch of sugar, some salt and pepper, and simmer gently for 45 minutes, stirring occasionally. Puree until smooth.

Meanwhile, slice 1.5kg aubergines lengthwise into 5mm slices and fry in batches in some rapeseed oil (coat the bottom of the pan with a thin layer of the oil), until golden on both sides and then set aside.

Prepare a bowl of grated parmesan (125g) and a bowl of grated firm mozzarella (200g).

To assemble (using a large rectangular baking dish which has been greased with a little olive oil), spread a thin layer of tomato sauce, and then line up a row of aubergine slices (not overlapping – this will make it easier to serve). Add another thin layer of tomato sauce, and then sprinkle with some parmesan and mozzarella. Continue until you have used up all the aubergine. Finish with a thin layer of tomato sauce.

Sprinkle the top with 50g breadcrumbs mixed in with a bit more grated parmesan. Bake in the oven set to 180c for 30 minutes. till bubbling and brown.

Note: To make a small dish (up to 2 people) divide the recipe into a third.