Slice the aubergines into 1cm thick slices. Grill the aubergines under a medium heat, sprinkled with salt and a drizzle of olive oil, until lightly charred
Meanwhile, put 2 or 3-heaped tablespoons of olive oil into a large pan on a medium heat.
Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of colour. Peel the tomatoes and cut into cubes
Add the tomato flesh to the onion, garlic and oregano. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes
When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and add the basil and oregano.
You can leave the sauce chunky or you can purée it depending on preference,
Get a dish and layer with the tomato sauce, then some grated Parmigiano-Reggiano cheese, followed by a single layer of aubergines.
Repeat these layers until you’ve used all the ingredients up, finishing with the tomato sauce and another good covering of Parmigiano-Reggiano cheese
Place the dish in the oven and bake at 190°C for half an hour until golden, crisp and bubbly
3 large aubergines
1 clove of garlic
1 heaped teaspoon dried oregano
1kg fresh ripe tomatoes
200g of grated Parmigiano-Reggiano cheese
sea salt and freshly ground black pepper