Heat oven to 200C/fan 180C/gas 6.
In a shallow pan, mix together the garlic
and 4 tbsp of the olive oil. Cook over a
high heat for 3 mins, tip in the tomatoes,
then simmer for 8 mins, stirring every
now and then. Stir in the tomato purée.
Meanwhile, heat a griddle pan until very
hot. Brush a few of the aubergines with a
little oil, then add to the pan. Cook over
a high heat until well browned and
cooked through, about 5-7 mins. Turn
them halfway through cooking. Lift onto
kitchen paper and do the next batch.
When all the aubergines are cooked,
lay a few of them in the bottom of an
ovenproof dish, then spoon over some
sauce. Sprinkle with Parmesan and basil
leaves. Add seasoning, then repeat this
process with the remaining ingredients.
Finally, pour the egg over the top, sprinkle
over a little more Parmesan, then bake
for 20 mins or until the topping is golden.