Method
Step 1
Preheat the oven to 200°C (180°C fan).
Step 2
Slice the aubergines into rounds approximately 1cm thick. Place them on a baking tray and brush both sides lightly with 1tbsp olive oil.
Step 3
Roast the aubergine slices for 20 minutes, turning halfway through, until lightly golden and softened.
Step 4
Meanwhile, heat the remaining 1tbsp olive oil in a large saucepan over a medium heat.
Step 5
Add the onion and cook for 5 minutes until softened.
Step 6
Add the garlic and cook for 1 minute, stirring continuously.
Step 7
Add the chopped tomatoes, oregano, basil, sugar, salt and black pepper. Stir well.
Step 8
Simmer the sauce gently for 20 minutes, stirring occasionally, until slightly thickened.
Step 9
Spread a thin layer of tomato sauce over the base of an ovenproof dish.
Step 10
Arrange a layer of roasted aubergine slices over the sauce.
Step 11
Add a layer of mozzarella, a sprinkle of Parmesan and a few basil leaves.
Step 12
Repeat the layers until all ingredients are used, finishing with tomato sauce and the remaining Parmesan cheese on top.
Step 13
Bake for 25 to 30 minutes until bubbling and golden brown.
Step 14
Remove from the oven and allow to stand for 10 minutes before serving.
Step 15
Serve with a crisp green salad or crusty bread.
Prep Time: 20 minutes
Cook Time: 50 minutes
