• 1 pound eggplant, sliced ½” thick

• olive oil

• 1 onion, peeled and finely chopped

• 1 clove of garlic, peeled and finely sliced

• 1 teaspoon dried oregano

• 1 pound fresh ripe tomatoes, peeled and chopped

• salt and freshly ground black pepper

• red wine vinegar

• 1 bunch fresh basil

• ½ cup freshly grated Parmesan cheese

• ½ cup dried breadcrumbs

• 2 tablespoons fresh oregano, leaves chopped

Place olive oil in a large skillet on medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion and garlic are soft. Add the chopped tomatoes to the onion, garlic and oregano. Stir, then cover and simmer slowly for 15 minutes.

Meanwhile, grill or sauté the eggplant slices on both sides until lightly charred. Season the tomato sauce with salt, pepper and wine vinegar, and add the basil.  Into a casserole dish, put a small layer of tomato sauce, then a thin layer of Parmesan, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients, finishing with a little sauce and another good sprinkling of Parmesan. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle on top of the Parmesan. Place the dish in the oven and bake at 375°F for half an hour until golden, crisp and bubbly.

• 1 pound eggplant, sliced ½” thick

• olive oil

• 1 onion, peeled and finely chopped

• 1 clove of garlic, peeled and finely sliced

• 1 teaspoon dried oregano

• 1 pound fresh ripe tomatoes, peeled and chopped

• salt and freshly ground black pepper

• red wine vinegar

• 1 bunch fresh basil

• ½ cup freshly grated Parmesan cheese

• ½ cup dried breadcrumbs

• 2 tablespoons fresh oregano, leaves chopped

Place olive oil in a large skillet on medium heat. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion and garlic are soft. Add the chopped tomatoes to the onion, garlic and oregano. Stir, then cover and simmer slowly for 15 minutes.

Meanwhile, grill or sauté the eggplant slices on both sides until lightly charred. Season the tomato sauce with salt, pepper and wine vinegar, and add the basil.  Into a casserole dish, put a small layer of tomato sauce, then a thin layer of Parmesan, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients, finishing with a little sauce and another good sprinkling of Parmesan. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle on top of the Parmesan. Place the dish in the oven and bake at 375°F for half an hour until golden, crisp and bubbly.