Aubergine, cheese and tomato casserole

1 1/2 lb aubergines (eggplant), unpeeled, cut into clices 3/8- inch thick
1 can (about 10 oz) Passover tomato sauce
1 tablespoon tomato ketchup or tomato puree
1/2 teaspoon salt; 10 grinds black pepper
1/2 teaspoon sugar
1 tablespoon sugar
1 tablespoon parsley, chopped
8-12 oz gouda or cheddar cheese, grated (any hard cheese would be fine)
Oil for grilling aubergines

1. Put the aubergines (eggplant) slices into a colander or salad spinner, sprinkling each layer with salt. Leave for 30 minutes, then rinse well, and pat or spin dry. Put the grill (broiler) on at high heat. Choose a shallow dish that will fit under the grill, and pour in enough oil to cover the base with a thin film. Dip each aubergine slice into the oil, then turn over so that each side is coated with oil. Grill (broil) the slices until golden-brown, then turn them and grill the other side. Drain on kitchen paper (paper towels).
2. Preheat the oven to Gas No. 6, 400 degrees F, 200 degrees C. Grease an ovenproof dish 8-9 inches indiameter and 1- 1/2 inches deep - a quiche dish is excellent. Mix together the tomato sauce, the ketchup (or puree), the seasonings and the parsley. Start with a layer of aubergines, and coat them with some of the sauce and a layer of the cheese; repeat, ending with a thick layer of cheese. Bake for 30 minutes, until a rich golden brown.