Ingredients

1 Onion   (chopped)

2 cloves Garlic (crushed)

2 tins Tomatoes (large)

3 tablespoons Tomato Puree

1 Eggplant (Aubergine)

4oz Parmesan cheese (grated)

8oz Mozzarella cheese

6oz Breadcrumbs

1 tablespoon Parsley (chopped)

1 tablespoon oregano (optional)

Salt and Pepper

250mls Oil

Method

Simmer the onion, garlic, tomatoes, tomato puree, salt and pepper for 30 minutes.

Meanwhile, Slice eggplant into 1/2 inch slices.

Add half  the oil to a frying pan, heat and fry the eggplant until golden brown. (You will probably have to do this in two batches)

Gently squeeze off the excess oil before removing from the plan.

Mix the parmesan cheese, parsley, breadcrumbs, and oregano in a basin.

Place one layer of eggplant in a flat ovenproof dish.   Sprinkle with  the breadcrumb mixture and cover with tomato mixture.

Alternate layers and top with mozzarella cheese.

Bake at 350 degrees for 30 minutes.

Cooks Comments and Tips

Eggplant parmigiana is delicious served with freshly baked ciabatta.