1 large aubergine, cut into 1cm thick slices
1/2 onion finely chopped
1 clove garlic chopped
50g parmesan finely grated
1 400g tin tomatoes
sprig of thyme
olive oil, salt and pepper
Brush the aubergine slices with olive oil and cook on a fairly hot griddle pan in several batches until nicely browned. Put a good slug of olive oil into a pan, add the onion and garlic, cook for around 5 minutes to soften the onion but don’t let it brown. Add the tinned tomatoes, the thyme, a pinch of sugar and salt and simmer until slightly thickened which will probably take 10 minutes. Remove from the heat and stir in some torn basil leaves.
Spread a layer of the tomato sauce in an ovenproof dish and generously sprinkle with some of the parmesan, add a layer of aubergine slices. Repeat the layers finishing with tomato sauce and parmesan. Mix the breadcrumbs with some olive oil and then sprinkle these over the top. Bake at 180C for 30 minutes or until bubbling and crispy on top.