2kg aubergines

200g pasta flour

1 litre sunflower oil

500g beef tomato

500g green zebra tomatoes

500g yellow pineapple tomato

500g black Crimea tomatoes

500g fior di latte (or mozzarella di bufala)

200g grated parmesan

Olive oil

Balsamic vinegar

Salt and pepper

Cut the aubergines into thin slices
Pour the flour onto a plate, then dip the aubergine slices in, turning to coat them in flour
In a deep fryer or heavy-based pan, heat the sunflower oil to 160
Dip the aubergine slices in the oil, one at a time, and fry for 5-10 minutes until golden brown
Remove them using a slotted spoon and place on paper towels to train. Set aside
Cut the tomatoes into thin slices
Arrange them on a large plate, sprinkle lightly with salt, then allow them to release their liquid for 15-20 minutes
Make the parmigiana. Preheat the oven to 200C/Gas Mark 6
Cut the mozzarella into slices of the same thickness as the tomatoes
Line the bottom of a cake pan with baking paper
Arrange a layer of aubergines in the bottom of the pan, then a layer of tomatoes, alternating the colours, followed by a layer of mozzarella
Sprinkle over the grated parmesan
Repeat the layers five times
Drizzle with olive oil and sprinkle with salt and pepper. Bake for 15 minutes
Lower the oven temperature to 180C/Gas Mark 4 and cook for a further 40 minutes
Remove from the oven and leave for 10 to cool slightly
Serve warm with a drizzle of balsamic vinegar

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