1 medium aubergine
150ml olive oil
450g ripe tomatoes
3 tablespoons grated parmesan cheese
3 tablespoons of breadcrumbs
Salt and pepper to taste
Preheat oven to 200°C/ 400°F/ Gas Mark 6.
Cut the aubergine into 3 mm thick slices. Heat half of the oil in a fry pan and fry each of the aubergine slices in batches until golden brown on each side. If the pan becomes dry, add more oil. Drain on kitchen towel.
Halve the tomatoes.
Lightly cook the sliced fennel in salted water.
Arrange the tomatoes, aubergine and fennel in a shallow ovenproof dish. Season with salt and pepper and then sprinkle with Parmesan and breadcrumbs.
Bake for 30 minutes until browned.
Leave to stand for a few minutes before serving.