4 Aubergine, medium-sized
1 Onion, peeled and finely chopped
800 grams Tinned Italian plum tomatoes
2 Cloves Garlic, finely sliced
2 teaspoons Fresh oregano, finely chopped
4 handfuls Mozarella , grated
1 handful Fresh basil
1 handful Breadcrumbs
1. Put a griddle pan on high heat and let it get really hot. Slice the aubergines into 1 cm slices and grill them on both sides until slightly charred. Set aside.
2. Add some olive oil to a pan. Add the onion and garlic and cook until soft. Add the fresh organo and tomatoes. Squeeze the tomato between your fingers to break them up. Cover the pot and cook for 15 to 20 minutes over low heat. The mixture should be thick and somewhat chunky. Rip the basil leaves into large pieces and add to the tomato sauce. Season with salt and pepper.
3. Use an ovenproof dish. Add a little of the tomato sauce to the bottom of the dish. Next, put down a single layer of the sliced aubergine. Cover with another layer of tomato sauce followed by a layer of mozzarella cheese. Next, a layer of aubergine, followed by a layer of sauce and then a layer of cheese. Continue with the layers in this fashion until the dish is full. Cover the final layer with breadcrumbs and add a few lugs of olive oil. Place the dish in an oven heated to 180℃ and bake for 25 to 30 minutes. The breadcrumbs should be crisp, and the mixture bubbly. Serve immediately.