Slice the aubergine into ½cm-thick rounds - use a circular cutter if you want to be precise (roughly 7cm in diameter) to trim the slices into perfect discs.
Place them in a pan lined with parchment paper, place a tissue or cloth on top. Keep a pan on top and keep some weight to remove the wetness from the eggplant.
After an hour, remove the weight and the tissue.
Season the all-purpose flour with salt, pepper and oregano.
FRY:
Heat oil in a pan.
Take each of the eggplant slices; working in batches, add it to the all-purpose flour mix and then to watery corn flour dip.
Fry for 3 to 4 minutes on each side, or until golden and crisp, then remove to kitchen paper to drain and repeat with the remaining discs.
ASSEMBLE:
Preheat the oven to 180ºC/350ºF/gas 4.
Take an ovenproof dish, place a stack of
a spoonful of tomato basil sauce,
eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes, basil
eggplant, a spoonful of tomato basil sauce, grated cheese, chilli flakes
Arrange the others too.
Bake for 7 minutes, or until the cheese has melted and is golden and bubbling. Then broil for 3 minutes.
Serve the Parmigiana with basil leaves and a drizzle of extra virgin olive oil.
Recipe by Relish The Bite at https://www.relishthebite.com/aubergine-parmigiana-stack/