Olive oil - 2 tbsp
Aubergines - 3, washed and sliced
Onion - 1, chopped
Garlic - 2 cloves, finely chopped
Dried oregano - 1 heaped tsp
Plum tomatoes - 2* 400 g tins, chopped
Basil - 30 g, torn
Parmesan, grated - 100 g
Dried breadcrumbs - 40 g
Mozzarella - 80 g, torn into pieces
1) Place the aubergine slices on non-stick baking sheets and brush them with half of the olive oil. Bake at 190°C for 15 minutes until soft.
2) Meanwhile, heat the rest of the olive oil in a saucepan and cook the onions until softened. Add the garlic and oregano and cook for a further 2 minutes. Add the tomatoes and their juices to the pan and simmer for 20 minutes. Stir in the basil.
3) Pour some of the tomato sauce into an oven-proof dish. Sprinkle over some parmesan and then add a layer of aubergine slices. Repeat until all the aubergines have been used up. End with a layer of sauce.
4) Sprinkle over the remaining parmesan, followed by the breadcrumbs and then top with the mozzarella. Bake at 190°C for 30 minutes. Serves 4.