Aubergine parmigiana

for 2 as a main course, served with salad and bread. I've also served it paired with roast cauliflower for a very substantial vegetarian meal

This dish reheats well if you have any leftovers. 

For the aubergine: 

• 1 large aubergine, sliced into thin slices about 5mm/¼in thick
• 1 tbsp olive oil
• 50g ricotta or Cheddar cheese, grated*
• 50g Parmesan, grated 
• 100g/3½oz mozzarella, sliced
• sea salt and freshly ground black pepper

For the tomato sauce 

• 1 garlic cloves, finely chopped
• 1 small red onion, finely chopped a good splash olive oil
• 1 × 400g tins chopped tomatoes
• 1 tsp dried oregano
• 65ml red wine

*ricotta is more traditional but Cheddar is tastier

1.    Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
2.    Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.
3.    Preheat the oven to 220C/200C Fan/Gas 7.
4.    In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
5.    Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.