Prep time: 30 mins Baking time: 45 mins (serves 4)
2 tbsp olive oil, plus extra 1 large onion, finely chopped 6 cloves garlic, minced 400g chopped tomatoes 3 tbsp tomato paste 2tbsp lemon juice 1tsp dried basil 1tsp dried oregano salt and freshly ground black pepper 3 medium-size aubergines, cut vertically into thin slices 2tbsp butter 200g bread crumbs 200g mozzarella cheese, grated 100g Parmesan cheese, grated
1 To prepare tomato sauce, heat olive oil in a saucepan and saute onion and half the garlic until onion is soft and translucent.
2 Add tomatoes, tomato paste, lemon juice, basil and oregano. Simmer for 5 minutes then season with salt and freshly ground black pepper.
3 Drizzle some oil on a grill pan and lightly grill aubergine slices until slightly cooked. Set aside.
4 In the same pan, add butter and saute remaining garlic until golden brown. Add breadcrumbs and pan-fry until crispy. Remove from pan and set aside.
5 Preheat the oven at 180°C. In a loose-bottom baking dish, spread a little tomato sauce at the bottom then place a layer of aubergine slices. Spread some tomato sauce over the aubergine slices and sprinkle a a little of the cheeses over it. Continue to layer aubergine, tomato sauce and cheeses to make three layers.
6 Bake in the preheated oven for 45 minutes or until top turns golden brown. Unmould and sprinkle crispy breadcrumbs on top. Cut into wedges and serve warm.