Baked Eggplant, Parmesan & Mozzarella

Ingredients

1	Onion, peeled and diced
2	Garlic cloves, thinly sliced
400 g	Canned tomatoes, (plum tomatoes)
1 to taste	Olive oil
1 to taste	Salt & freshly ground pepper
1 Tbsp	Marjoram leaf
1 Tbsp	Red wine vinegar
2	Eggplants, (medium - large)
1 cup	Basil leaves
1 cup	Parmesan cheese, grated
150 g	Mozzarella cheese, sliced

Directions

1. Heat two tablespoons of olive oil in a large frying pan. Saute the onion and garlic until softened.
2. Chop the tomatoes and add with their juice to the pan. Season and add the marjoram and wine vinegar. Cover and simmer, until reduced.
3. Meanwhile, cut the eggplants into 1cm-thick slices. Brush with plenty of olive oil. Grill, barbecue or pan-fry until softened.
4. Preheat the oven to 190 degC. Lightly oil a 22cm x 15cm baking dish. Spoon a little of the tomato sauce on the base of the dish.
5. Sprinkle with a little parmesan, then top with the eggplant.
6. Repeat these layers until all the ingredients are used, finishing with a layer of tomato sauce and a sprinkling of parmesan.
7. Top with mozzarella. Bake for 35-40 minutes, until bubbly.

Tip: Substitute 1kg of fresh plum tomatoes (skinned, seeded and chopped) for the canned tomatoes, if preferred.