About 900g prepared aubergines, 6Tbls bread crumbs, 2tins whole peeled tomatoes, tomato paste, 50g hard cheese, oregano, garlic clove, 100g mozzarella,1 onion, fresh origanum, olive oil salt and pepper
Slice aubergine about 1cm thick11
Place on oiled hot grill and olive oil top sides
Flip
Until you get this colour / these were prepared when did the prawns on #Day17 Finely chop onion and fry in olive oil until translucent
Add chopped garlic
Add 1tsp of origanum
Add 1 heaped tsp tomato paste
Stir into origanum onion for 2 min
Add 2 cans whole peeled tomatoes
Do not chop them up cook for 20 min on gentle simmer
Add a glug of olive oil to bread crumbs
Add 1 tsp of origanum and mix to coat crumbs with oil and herbs
Add 1 tsp and cracked pepper to tomatoes
You can see the sauce has thickened. Add 1 tsp of sugar to tomatoes. My mom-in-law told me this will get ride of the acidic flavour and bring out the natural sweetness in the tomatoes
Surprise ingredient - tear some fresh basil into sauce now start to squash the tomatoes
Continue cooking for 15 more minutes
Ready for assembly
The tomato sauce is ready when you run a spatula down the centre of the pan and the sauce stays there. It's thick not liquidy
Spread sauce on base of casserole dish
Grate parmesan or similar over tomato sauce
Next add layer of aubergine and more tomato sauce
Sprinkle 1 Tbls of bread crumbs and leaves of fresh origanum
And continue until all ingredients are used
Sprinkle with remaining bread crumbs
Add grated mozzarella
Add fresh origanum
Bake at 180° for 30-45 Min
