Melanzane Parmigiano

This is probably not the traditional recipe, but it is really lovely to eat as a side dish or as a light summer supper.
I had this dish for the first time in Nice many years ago, and I thought it was a great idea. Then I developed my own version. I like to use up any leftover ham, cooked meat, or small pieces of cheese that linger in the cheese box. I place them in between the layers of aubergine, with the mozzarella.
Because aubergines are so plentiful in the Majorcan summer, there are many dishes that we make here.

3 aubergines
1 cup tomato sauce
1 cup white sauce
1 mozzarella ball
100 gr grated Parmesan cheese
Salt and pepper

Slice the aubergines in 1cm rounds. Arrange the slices in a pan, 7-8 at a time, shallow fry them in olive oil mixed with water. Layer the cooked aubergines in an ovenproof dish. Seasoning each layer as you build up. When you have half of the aubergines cooked, place the mozzarella slices on top, continue with the aubergine layers.

Spoon the tomato sauce over the aubergines. Spread the white sauce on top of the tomato. Sprinkle the Parmesan on top of the dish. Bake for 35-40 minutes at 180ºC.