Aubergine Parmigiana

Preheat the oven to 200°C/180°C fan/gas mark 6.

Heat 1 tbsp of the oil in a large non-stick frying pan, over medium heat.

Take one third of the aubergine slices, season with salt and pepper, and fry on both sides until lightly coloured (no longer white) and softened. If the slices start to stick or look like they need more moisture, add a few dashes of water or additional olive oil.

Repeat steps 2 and 3 until you have fried all the aubergine slices.

Lightly butter an ovenproof baking dish and layer the aubergine slices into the dish.

Heat the remaining 1 tbsp of oil in a small saucepan, over medium heat. Fry the onion and garlic, until softened.

Add the tomatoes and water and reduce the heat to simmer for 15-20mins. Turn off the heat and stir in the basil and oregano.

Pour the tomato sauce over the aubergines, place the sliced mozzarella on top, and finally, sprinkle the Parmesan.

Place in the oven for 25-30mins, or until golden.