INGREDIENTS – Serves 8

• 3-4 eggplants (depends on size), trimmed and cut crosswise into 1/2-inch-thick rounds
• Salt and pepper
• 2 tbsp extra-virgin olive oil
• 1 onion, chopped finely
• 2 cloves garlic, minced or finely sliced
• 2 tin of chopped tomatoes 
• 150 ml of dry red wine
• 1 tsp dried basil
• 1 tsp dried oregano
• 150 mozzarella cheese
• 60g grated Parmesan cheese
• Fresh basil

METHOD

1. Preheat the oven to 180 degrees C.
2. Coat 2 large baking sheets with a little oil and place on trays.
3. Arrange the sliced eggplant on the prepared pans, season well and roast until tender – about 20 minutes.
4. Meanwhile, heat oil in a large pan over medium heat.
5. Add the onion and cook, stirring, until softened.
6. Add garlic and cook for 1 minute.
7. Add the chopped tomatoes, wine, basil, oregano, and bring to a simmer. Reduce heat to medium-low and cook, stirring occasionally, until thickened – check flavours and season.
8. Take your baking dish (9 by 13 inch) and spread some of the sauce at the bottom, arrange some of the aubergine slices, on top, add a sprinkling of parmesan and a few fresh basil leaves, then add more sauce and continue this process until you have used all the aubergine up.
9. Top with the rest of the sauce, mozzarella and parmesan.
10. Bake in the oven for about 25 minutes.
11. Let it cool and solidify a little for 10 minutes before serving.
12. Serve with fresh basil and a side of rocket and parmesan salad.