Aubergine Parmigana

Ingredients

• 4 Aubergines sliced to rounds
• 2 tbsp olive oil
• 4 tins of tomatoes
• 3 tbsp red wine vinegar
• 2 onions cubed
• 1 tablespoon oregano leaves chopped
• 1 sprig thyme
• Basil leaves for each serving
• 100g parmiagiano reggiano
• 100g bread crumbs stale
• 1 ball mozzarella cheese

Directions

1. On a medium low heat add a table spoon of olive oil to the saucepan then add the onion, soften for 10 minutes until the onions become translucent.
2. Add the tins of tomatoes, red wine vinegar, sugar, oregano and thyme. Simmer for 20 minutes.
3. Brush the aubergines with olive oil and grill until lightly charred.
4. In a baking dish layer sauce, cheese, aubergine until you use them all up finishing with a layer of cheese and thin slices of mozzarella. Finally top with breadcrumbs and a slight drizzle of olive oil.
5. Add the dish to an oven on 200C / 180C fan and bake for 30 minutes until the cheese on top melts and the bread crumbs become crunchy.
6. Cool for 10 minutes before serving so that it will serve into elegant slices and not fall apart. Add a basil leaf to the top of each slice.