3 aubergines

3 tins of chopped tomatoes

1 large onion

4 garlic cloves

1 tbsp dried oregano

1 splash of vinegar

1 bunch of fresh basil

200g parmesan cheese

3 tbsp breadcrumbs

4 tbsp fresh oregano

1 mozzarella ball

Oil

Salt and pepper

Flavourful, yummy and delicious.

A great Italian dish showcasing what can be down with aubergines.

Start with preheating a griddle pan to medium heat.

Wash, trim and slice the aubergines 1cm thick. Coat the slices with some olive oil and grill them on both sides on the griddle. Set the grilled slices aside. In a pan heat some olive oil to medium heat. Peel and dice the onion and then peel and finely chop the garlic. Add the onions and garlic to the pan and cook until the onions and soft and slightly coloured. Add the tinned tomatoes, dried oregano and mix well. Put a lid on and simmer for 10 minutes. Once done, turn the oven off and season the sauce with the vinegar, some salt and pepper. Chop the fresh basil and stir into the sauce. Grate the parmesan cheese.

Now assemble the dish in an ovenproof dish. Start with a tomato layer and scatter a third of the parmesan cheese over, followed by a layer of aubergines. Repeat the layers but make sure to finish with tomato sauce and plus parmesan cheese.

Now chop the fresh oregano and mix with some olive oil and breadcrumbs. Then sprinkle on top of the parmesan cheese to give the topping a little crunch. Drain and slice the mozzarella ball and layer over the top.

Bake in a preheated oven at 190’C for 30 to 40 minutes until golden. Serve immediately.