Aubergine Parmigiana

Ingredients:

• 1 large aubergine
• 1/4 cup olive oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 can of crushed tomatoes
• 1 tsp dried oregano
• 1/2 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 cup mozzarella cheese, shredded
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 375F.
2. Cut the aubergine into 1/4 inch slices and sprinkle with salt. Let it sit for 10 minutes to draw out the excess moisture.
3. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, and cook until softened.
4. Add the crushed tomatoes and oregano to the pan and let it simmer for 10 minutes.
5. Rinse the aubergine slices and pat them dry. Lay them on a baking sheet and drizzle with olive oil. Bake for 15 minutes, until softened.
6. Mix the breadcrumbs and parmesan cheese together in a small bowl.
7. In a 9x13 inch baking dish, spread a layer of the tomato sauce on the bottom. Top with a layer of aubergine slices, then sprinkle with the breadcrumbs and parmesan mixture. Repeat until all ingredients are used, ending with a layer of tomato sauce on top.
8. Cover the baking dish with foil and bake for 30 minutes.
9. Remove the