Recipe courtesy of Eunice Power and Belling.

Ingredients

  • 3 large aubergines
  • Olive oil
  • 1 onion
  • 1 clove of garlic
  • 1 heaped teaspoon dried oregano
  • 2 x 400 g tins of good quality chopped tomatoes
  • A scant dessert spoon of red wine vinegar
  • 1 small bunch of fresh basil
  • 3 Tablespoons of grated of Parmesan cheese
  • 2 handfuls of dried breadcrumbs
  • A ball of Mozzeralla

Recipe courtesy of Eunice Power and Belling.

Method

  1. Trim and slice the aubergines 1cm thick. Peel and finely chop the onion, and peel and finely slice the garlic. Place a medium saucepan over a gentle heat.
  2. Add a large glug of olive oil, add the onion, garlic and dried oregano, then cook for 10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.
  3. Add the tinned tomatoes to the onion pan, give the mixture a good stir, then put a lid on and simmer slowly for 15 minutes, or until thickened and reduced. Season the tomato sauce with sea salt, black pepper and red wine vinegar. Next place a large frying over a medium heat.
  4. Brush both sides of the aubergine slices with olive oil the fry until golden, this will need to be done in a few batches. Place each batch on a plate as you go. Spoon a layer of tomato sauce into a 15cm x 25cm baking dish, then add a fine scattering of Parmesan, followed by a single layer of aubergines.
  5. Repeat these layers until you've used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
  6. Toss with the dried oregano and breadcrumbs and a little olive oil, then sprinkle on top of the Parmesan. Tear over the mozzarella (if using).
  7. Bake at 190°C/375°F/gas 5 for 30 minutes, or until golden, crisp and bubbly, sprinkle basil leaves on top – it's best eaten straight away, but it can also be served cold.