1 large aubergine and 1 large courgette Slice aubergines lengthways, and slice courgettes into chunky batons Griddle aubergines till nicely soft and charred on both sides (will take a lot of olive oil) and fry courgettes till browned and softened; season both with salt and black pepper
Make tomato sauce - tin of tomatoes, fresh basil and 2-3 finely chopped cloves of garlic, salt and pepper. Bring to the boil and simmer until thick and reduced.
Layer aubergines and courgettes in an ovenproof dish, and ladle the sauce between each layer.
Top with sliced mozzarella and finely grated parmesan and bake until the cheese is browned a little - around 20 minutes in a hot oven.
It will be quite juice, so serve with French bread/crusty bread.