Aubergine Parmigiana | Recipes | Poppy Cooks

Ingredients

• For the tomato sauce, see the link in the bio above (use 1/2 the quantity)
• 4 aubergines
• 50ml olive oil, plus extra for greasing
• 2 tsp dried oregano
• 1⁄2 bunch of basil, leaves picked and torn
• salt and black pepper
• 2 x 125g balls of mozzarella or vegan alternative, torn
• 50g pecorino or vegan hard cheese, finely grated