1kg /2lb 4oz aubergines, trimmed and cut lengthways into 1–1½ cm slices (about 4–5 per aubergine)
2 tsp Aleppo chilli
30g/1oz fresh coriander, roughly chopped
8 garlic cloves, crushed
2 onions, finely chopped
2 x 400g tins plum tomatoes, chopped
70²µ/2½´Ç³ú plain flour
salt and black pepper
225g/8oz fine dried breadcrumbs
2 tsp caster sugar
2½ tsp ground cinnamon
1½ tbsp ground cumin
105ml /3½fl oz olive oil
120²µ/4½´Ç³ú olive oil
1¾ tsp salt
2 large free-range eggs, plus 3 large free-range egg yolks
2 tbsp full-fat milk or water
300g/10½oz buffalo mozzarella, thinly sliced
75g/2½oz pecorino romano (or parmesan), finely grated
40g/1½oz kataifi pastry, defrosted and roughly cut into 2–3cm lengths