Ingredients:
1 large eggplant, sliced
1 tablespoon plain flour
1/2 cup sour cream
1/2 cup milk
200 grams Ricotta cheese
1 medium egg, beaten
1 tablespoon parsley, chopped
400 grams tomatoes
1 tablespoon basil, chopped
1 tablespoon sugar
1/4 teaspoon paprika

Directions:
In a colander, sprinkle eggplants with salt, let stand for 20 minutes, drain well, pat dry on paper towel.
Arrange eggplant in single layer on oven tray. Bake in 190°C (Gas mark 5) oven for 30 minutes, turning eggplant after 15 minutes; cool.
Combine flour, sour cream, milk, cheese, egg and parsley in bowl.
Combine undrained crushed tomatoes, basil and sugar in pan, bring to boil, simmer, uncovered for about 15 minutes or until mixture is thick.
Layer eggplant, cheese mixture and tomato mixture in ovenproof dish (4 cup capacity), finishing with cheese mixture. Sprinkle with paprika, bake in 180°C oven (Gas mark 4) for about 40 minutes or until mixture is set and lightly browned.