Aubergine parmigiana – Food & Home Magazine

Ingredients

• 3 aubergines
• 45ml (3 tbsp) olive oil
• 1 onion, finely chopped
• 2 garlic cloves, sliced
• 5ml (1 tsp) dried oregano
• 2 x 410g tins plum tomatoes
• salt and freshly ground black pepper, to taste
• 5ml (1 tsp) red wine vinegar
• a handful of fresh basil leaves
• 60ml (¼ cup) Parmesan, freshly grated
• a handful of fresh oregano leaves, chopped
• 125ml (½ cup) dried breadcrumbs
• 150g ball of buffalo mozzarella, sliced