||Wash and slice the aubergine. Sprinkle with salt. Dry well with kitchen paper. Heat oil in a pan and cook in a couple of batches until brown on both sides. Meanwhile, preheat oven to 200 and grate about 50-60 g of cheese.
||Roll out the pastry into a medium round tray, prick with a fork and glaze the bottom with egg. Add a layer of aubergine, sliced tomato and cheese. Then repeat until ingredients are used up.
||Fold the edges over, glaze with egg again and pop in the oven for 25 mins. Rest on a wire rack before serving.