Preheat the grill to high.
Dredge aubergine slices in seasoned flour and dip into beaten egg.
Heat 45ml of olive oil in a frying pan until hot.
Fry aubergine slices until golden-brown on both sides, then drain on kitchen paper.
Place aubergines on an ovenproof tray and top with mozzarella and parmesan.
Season and grill until the cheese is golden and bubbling.
Fry onion and garlic in olive oil for 5 minutes for the sauce.
Add tomatoes and oregano, bring to boil, then simmer with basil for 15 minutes.
Season the sauce and blend in a food processor until smooth.
Heat vegetable oil in a heavy-bottomed pan for deep frying.
Whisk flour, cornflour, salt, and 110ml of sparkling water into a lumpy batter.
Coat courgette flowers in batter and deep-fry on each side until crisp.
Serve aubergine on tomato sauce and garnish with a courgette flower.