Name: Aubergine parmigiana
Prep time: 25 min
Cook time: 45 min
Ingredients: 2 tbsp olive oil; 2 medium onions (finely chopped); 3 cloves garlic (minced); 1 tbsp tomato puree; 800 g passata; 1 tbsp sugar (optional); 2 tsp italian dried herbs or oregano; 3 aubergine (cut into 1cm slices); 4 tbsp plain flour; 1 tsp salt; 1/2 tsp ground black pepper; 3 eggs (beaten); 120 g panko bread crumbs; vegetable oil for frying; 2 125g mozarella balls (sliced); 4 tbsp vegetarian hard cheese (finely grated); 1 tsp italian dried herbs or oregano; Basil leaves

This dish requires a bit of effort so when you're making it, why not make it for a crowd. My version treats the aubergine the same way you would chicken by coating it in breadcrumbs for a lovely texture to the dish.
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