1 large aubergine
4 tbsp olive oil
1 onion chopped
2 tsp dried oregano
3 tbsp vegan Parmesan
60 g breadcrumbs
800 ml tomato sauce (I used homemade)
Heat the oven to 190º. Cut the aubergine into slices and place on a baking tray, brush with 1 tbsp olive oil and cook in the oven until brown and tender.
Spoon one third of the tomato sauce into an ovenproof dish and spread out evenly.
Sprinkle on some of the Parmesan, layer on half the aubergine slices, then sprinkle with some breadcrumbs.