Filippo Berio Eggplant Parmigiana

Ingredients

• 3 large eggplants
• Filippo Berio Extra Virgin Olive Oil
• 1 onion, peeled and finely chopped
• 2 cloves of garlic, peeled and finely sliced
• 2 heaped teaspoon dried oregano
• Filippo Berio Roasted Garlic Tomato-Based Sauce
• Sea salt
• Freshly ground black pepper
• 2 tbsp Filippo Berio White Wine Vinegar
• 1 large handful fresh basil
• 3 large handfuls Parmesan cheese, freshly grated
• 3 handfuls dried breadcrumbs
• Fresh oregano leaves, chopped
• 6 oz. (150g) mozzarella cheese