Method

• 1.
  For the tomato sauce, put the tomatoes in a container and blend with a stick blender until smooth. Set aside. Heat oil in a large heavy-based saucepan over medium-low heat, add garlic and onion and cook for 8-10 minutes until the onion is translucent. Add the tomato paste and basil and cook, stirring, for 2-3 minutes. Add the puréed tomato and season. Stir in 1 cup (250ml) water and simmer for 45 minutes or until sauce is rich and flavoursome. Season.

• 2.
  Preheat the oven to 200°C. Trim the tops of the eggplants and peel, then cut crossways into roughly 5mm-thick slices.
• 3.
  Working in batches, heat a little of the oil in a large heavy-based frying pan over medium-high heat. Add eggplant and fry for 3-4 minutes each side until lightly browned and tender. Drain on paper towel.
• 4.
  Cover the base of a 30cm x 20cm baking dish with a little tomato sauce, then a layer of eggplant, a sprinkling of Parmigiano, a layer of mozzarella, a pinch of oregano and season. Repeat, finishing with the sauce and a sprinkling of Parmigiano. Bake for 40-45 minutes until golden (cover the top with foil if it starts browning too much).