Veal and Eggplant Parmigiana | Bertolli Olive Oil

Ingredients

• m eggplant
• 250g grated mozzarella
• 60g grated parmesan
• 1 tbsp Bertolli Classic Olive Oil
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 400g tin tomatoes
• 2 tbsp tomato paste
• 2 chicken stock cubes, crumbled
• ½ tsp sugar
• ½ tsp dried basil
• ¼ tsp dried oregano