Parmigiano Reggiano Baked Aubergine and Mushroom Parmigiana Recipe | Food Network UK

Ingredients

• 1 large aubergine, trimmed and sliced
• 3 tbsp. olive oil
• 1 small onion, finely chopped
• 1 large garlic clove, crushed
• 400g can chopped tomatoes
• 1 tbsp. tomato puree
• 2 tsp. dried oregano or mixed Italian herbs
• A few drops of balsamic vinegar
• Pinch of salt, sugar and freshly ground black pepper
• 2 Large flat mushrooms, thickly sliced
• 100g Parmigiano Reggiano, finely grated
• 4 tbsp. dried white breadcrumbs (e.g. Panko)
• Salt and freshly ground black pepper
• Basil leaves, to garnish