Aubergine and tomato bake




2 tbsp olive oil, plus extra as required
2 medium aubergines, sliced into rounds
3 garlic cloves, peeled and chopped
1 onion, chopped
2 cans peeled plum tomatoes
250g mozzarella, drained
10g fresh basil
4 slices foccacia

Heat the oven to 190 degrees. Heat 1 tbsp of the oil in a large pan until very hot. Season the aubergines and fry until golden, about 3 minutes per side. Cook in batches, adding extra oil as needed. Set aside on kitchen roll to drain.

In a pan, heat the other 1tbsp of oil and add garlic and onion. Cook for a few minutes until golden then add the tomatoes. Season and simmer for 10 minutes until thickened.

Layer the aubergine slices, tomato sauce, mozzarella and basil in a baking dish. Blitz the foccacia into chunky crumbs and sprinkle on top, then bake for 25 minutes or until golden and bubbling.