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Baked Aubergines (Eggplants) with Mozzarella

Serves : 4

Ingredients:

2 Medium Aubergines (Eggplants)

60ml / 4 tbsp Olive Oil

450g / 1lb Fresh or Canned Plum Tomatoes

2 tbsp Fresh Oregano (half the quantity for Dried)

Salt & Freshly Ground Black Pepper

3 tbsp Freshly Grated Parmesan Cheese

Instructions:

Cut off the coarse stalks of the aubergines (eggplants) and slice them lengthways in 1cm / ½ inch slices.

Bake the slices in the oven, directly on the wire shelving, for 10 minutes or until very soft.

Remove the aubergine (eggplant) slices from the oven and line the baking dish with one layer.

Spread the tomato and oregano mixture evenly over it, and sprinkle the mozzarella and parmesan on top of that.

Continue these layers until the dish is full, leaving yourself a good amount of mozzarella and parmesan as a final, thick coating: the cheese will melt and seal the dish as it cooks.