Aubergine Parmigiana (Melanzane alla Parmigiana)

Tomato sauce:

• 2 Tbsp olive oil
• 3 cloves garlic crushed
• 2 x 400gms tins of tomatoes
• 1 brown onion peeled and cut in half lengthways
• 80 ml red wine – optional
• 2 Tbsp butter
• ½ tsp dried oregano
• 1 Tbsp sugar
• salt & pepper

The layers:

• 3 large Aubergines cut lengthways to about ¾ cm – 1 cm thick
• Olive oil for brushing
• 150 gms mozzarella fior di latte or grated mozzarella
• 100 gms Parmesan cheese
• fresh basil leaves to serve optional
• CRUMB TOPPING optional
• 60 gms fresh breadcrumbs or panko
• 1 Tbsp freshly chopped herbs basil / parsley / thyme/ oregano
• Olive oil for frying them in
• salt & pepper