Aubergine Parmigiano

ingredients
· 500g (16 oz) dried breadcrumbs
· 1 teaspoon dried dried basil
· 1 teaspoon dried oregano
· 1 teaspoon dried parsley
· 3 aubergines, peeled and thinly sliced
· 2 eggs, beaten
· 1 (500g) jar tomato pasta sauce, divided
· 450g (16 oz) mozzarella, grated and divided
· 75g (2.5 oz) grated Parmesan, divided
· 2 tablespoons chopped fresh basil
preparation method
1. Preheat oven to 180 C / Gas mark 4.
2. Mix together the breadcrumbs, basil, oregano and parsley. Dip aubergine slices in egg, then in breadcrumb mixture. Place in a single layer on a baking tray. Bake in preheated oven for 5 minutes on each side.
3. Spread pasta sauce to cover the bottom of a 23x33cm (9×13 in) baking dish. Place a layer of aubergine slices in the sauce. Sprinkle with mozzarella and Parmesan. Repeat layers with remaining ingredients, ending with the cheeses.
4. Sprinkle basil on top. Bake in preheated oven for 35 minutes, or until golden brown.