Lighter Baked Eggplant Parmigiana

• 2 aubergines, sliced
• 400g passata
• 2 garlic cloves
• 1 tsp oregano
• 125g mozzarella
• 30g parmesan
• Fresh basil
• 1 tbsp olive oil

1. 1

   Brush aubergine slices with oil and bake at 210°C for 18 min until soft.

2. 2

   Simmer passata with garlic and oregano for 8 min.

3. 3

   Layer aubergine, sauce and mozzarella in a dish; finish with parmesan.

4. 4

   Bake 15 min until bubbling, then top with basil.