1 medium, finely chopped
3 clove(s), crushed
canned diced tomatoes
800 g, (2x400g cans)
1300 g, trimmed, cut into 1/2cm slices
pizza blend cheese
50 g, wholemeal
- Preheat oven to 200°C. Heat the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring, for 5 minutes or until softened. Add the tomato and oregano and bring to the boil. Reduce heat and simmer, covered, for 15 minutes or until the mixture thickens and flavours develop.
- Meanwhile, arrange half the eggplant slices in a steamer basket and steam for 8 minutes or until very soft. Drain on paper towel. Repeat with the remaining eggplant.
- Spread the base of a 8-cup (2L) ovenproof dish with 1 cup of the tomato mixture. Layer a third of the eggplant and a quarter of the cheese on top. Repeat with two more layers. Finish with the remaining sauce, the breadcrumbs and remaining cheese. Bake for 30 minutes or until golden.