Method:

Preheat the oven to 220°c/200°c fan/Gas Mark 7.
Heat a little olive oil in a saucepan over a medium heat and fry the onion for five to 10 minutes until soft and translucent.
Add the garlic and a sprinkle of chilli flakes and continue to cook for a further minute. Add the chopped tomatoes followed by the oregano, fresh basil and balsamic.
Season generously with sea salt and black pepper, then bring to the boil. Reduce the heat and simmer for 20-25 minutes, or until the sauce has thickened.
Meanwhile, pour some olive oil into a small dish and using a pastry brush, generously brush the aubergine slices with oil on each side.
Heat a large frying pan over a medium heat and fry the slices in batches for about four to five minutes until softened and lightly browned on both sides. Be careful to not let the pan get too hot or the aubergine will char before cooking through.
Once cooked, transfer the aubergine to a plate lined with kitchen paper before repeating the process with the next batch.
Spread a third of the tomato sauce over the bottom of a baking dish and sprinkle with parmesan.
Lay half the aubergine slices on top, tightly and evenly packed, then add another sprinkle of parmesan. Repeat with the next third of tomato sauce, the remaining aubergines and more parmesan before finishing with a final layer of tomato sauce.
Top with the remaining parmesan, sliced mozzarella and a few fresh basil leaves.
Bake in the preheated oven for 30 minutes or until the tomato sauce is bubbling and the cheese has melted and browned.
Remove from the oven and allow to cool for five minutes before topping with some fresh basil leaves and black pepper.

3 autumnal recipes to nourish the body and mind