4 medium-sized aubergines, half peeled for a stripy effect (this helps them cook evenly)
8 fresh basil leaves
1 garlic clove, finely sliced
600ml/20fl oz tomato passata
salt and freshly ground black pepper
200g/7oz ‘00’ flour
4 tbsp olive oil
100³¾±ô/3½´Ç³ú sunflower oil
3 free-range eggs, beaten
200g/7oz mozzarella, chopped
100²µ/3½´Ç³ú Parmesan, grated