Heat the two tins of tomatos on a medium heat together with 3 table spoons of oilve oil, salt, ground pepper and a handful of fennel seeds and reduce the sauce.
Chop the 2 mozzarellas in 2 cm cubes.
Chop the aubergines in 1/2 cm thick slices and deep fry them in plenty of vegetable oil. Salt the slices and dry them on kitchen paper.
Pre-heat the oven at 220 degrees celsius.
In an oven proof pan distribute a layer of aubergines, then add a third of tomato sauce, a third of parmisan, half the chopped mozzarellas and a third of the chopped basil leaves.
Add another layer of aubergines and then a third of tomato, a third of parmisan, half the chopped mozzarellas and a third of the chopped basil.
Cover with a final layer of aubergines.
Over the final layer of aubegines pour the remaining third part of tomato sauce, sprinkle the remaining parmisan and the chopped basil.
Leave in the oven for about 20 minutes or till the surface is brown.