Aubergine Parmigiana

Process

1. Aubergines
   1. Slice into discs, season on top sides with a little salt
   2. Roast at 190C for 23 minutes, flipping half way
2. Sauce
   1. Saute the onion then the garlic
   2. Add the chopped tomatoes, oregano and wine.
   3. Simmer for about 20 minutes until the sauce thickens.
3. Cook the aubergines
   1. Dredge: a) Flour, b) eggs & salt, c) breadcrumbs/oregano/parmesan
   2. Cook for approx 2:30 per side on a hot pan
4. Assembly - mid-size pyrex
   1. Base
      1. 25% tomato sauce
      2. Parsley & basil leaves
   2. Layer x 3
      1. 33% aubergine
      2. 25% tomato sauce
      3. 33% mozzarella
      4. Parsley & basil leaves
      5. 25% parmesan
5. Cook
   1. 20 minutes at 190C covered with foil
   2. 15 minutes without foil
   3. Sprinkle over remaining parmesan, cook 10 minutes more.
   4. Rest for at least 15 minutes before serving