Preheat your oven to 200°C.
Using your 7cm cookie cutter, cut out your tartlet rounds.
Place on a silpat mat (non-stick baking mat) or greasproof paper on a baking tray and place into the fridge to cool.
Heat your pan and drizzle with olive oil. Fry the aubergine rounds until just cooked and lightly golden. Remove from the pan and set aside to cool.
Remove your pastry rounds from the fridge and brush lightly with egg wash. Top each with one slice of aubergine and a slice of tomato on top of that. Season with salt and pepper.
Pop into the oven for 25-30 minutes until golden brown and risen. Remove and top each with an anchovy fillet, some lemon zest, a drizzle of olive oil and a few leaves of fresh parsley.
Recipe reprinted with permission of Tanya De Nobrega