Aubergine Parmigiana

1. Preheat oven to 200°C/180°C fan/Gas 6.
2. Add the olive oil to a medium-sized pan over a medium heat. Add the onion, garlic and oregano, then cook for 5-10 minutes, or until the onion is soft and the garlic has a tiny bit of colour.

3. Add the tinned chopped tomatoes, then refill 1 tin halfway with water and add to the pan. Season with salt and pepper, then simmer very gently (uncovered) for about 15 minutes, stirring occasionally.
4. Meanwhile, heat a large non-stick frying pan to medium-high heat. Add a single layer of aubergine slices and fry for 1-2 minutes on each side, until softened and lightly charred. Repeat, frying the aubergine in batches until it’s all cooked.
5. When the tomato sauce has reduced down and thickened slightly, turn off the heat. Add the red wine vinegar, half the basil, and more salt and pepper if needed.
6. In a baking dish, spread a small layer of the tomato sauce, followed by a layer of aubergine slices, and then a sprinkle of the parmesan-style cheese (leaving some aside for the topping). Repeat these layers, finishing with a layer of tomato sauce.

7. Top with the mozzarella and remaining parmesan-style cheese.

8. Bake for 20-25 minutes until the cheese is bubbling. Top with the remaining basil leaves.

Check the label of the cheese you use to make sure it is suitable for vegetarians – authentic Parmesan cheese (and some mozzarella cheeses) aren’t vegetarian because they contain animal rennet. Instead, look out for ‘parmesan-style cheese’ or ‘Italian-style hard cheese’.