Aubergine and Mozzarella Stack

This is my version of vegetarian moussaka.  It can be prepared hours ahead and baked 30minutes before needed.  Make a good tomato sauce with bold flavours so that it marries well  with the milkiness of mozzarella and the soft textures of aubergines.

2 medium Aubergines preferably round purple ones

1 dried mozzarella ball or caciotta (small provolone)

1/2 cup olive oil

1 tbsp salt

fresh ground black pepper

1 kg ripe tomatoes

2 tsp honey

small bunch of fresh basil

2 cloves garlic

1 small onion

Slice aubergines. Sprinkle some salt over a baking tray, then grind some black pepper and drizzle some olive oil. Layer sliced aubergine side by side, then sprinkle over  more salt , ground black pepper and another drizzle of olive oil, reserve just 1 tsp for the tomato sauce. Cover with cling film and set aside 

Meanwhile prepare the tomato sauce.  Peel tomatoes, remove seeds and chop roughly, then finely chop the onion, and crush the garlic.  Heat a small casserole, add 1 tsp oil, then onions and garlic and fry gently till cooked.  Add chopped tomatoes and cook for 20minutes till sauce thickens.  Add honey and chopped basil and season to taste.  Remove from heat.
Grill aubergines over a hot griddle for 3 minutes on each side.

Slice the mozzarella into 3mm thickness.  Make individual portions using adequate oven proof dishes.  Start by spooning 1 tablespoon tomato sauce then 1 aubergine slice then follow by 1 mozzarella slice and again 1 tablespoon tomato sauce.  Repeat till you use 4 slices aubergines and end the process with 1 slice mozzarella on top.  Bake in a 190c oven for 20 minutes till mozzarella bubbles and turn golden.