Slice the aubergines into 3–5mm thick slices. (You can also cut them into discs of aubergine if you prefer.)Crucial step: To reduce moisture, place them in a colander with a pinch of salt. Leave for about an hour — this helps draw out the eggplant flesh’s bitterness and avoids sogginess.
Meanwhile, dice the onion and fry in a frying pan over medium heat until soft and golden. Add chopped garlic clove (or garlic powder) and fry for a couple of minutes. Stir in the cinnamon and oregano.
Add in the chopped tomatoes, season with black pepper, salt, and a pinch of sugar. Simmer on low heat for about 30 minutes to create a simple tomato sauce with rich depth. You could use tomato purée or tomato puree to thicken if needed.
Preheat your oven to 180°C (or gas mark 4 / c fan equivalent).
While the sauce simmers, heat enough oil in a non-stick frying pan or hot griddle pan over medium-high heat. Cook the slices of aubergine in batches until golden brown on both sides. They soak up oil like sponges, so drain them on paper towel (or kitchen paper) to remove excess oil.
Now to assemble! In a large baking dish or ovenproof dish, start layering:A thin layer of sauceA layer of aubergineSome torn mozzarella cheeseRepeat until all the ingredients are used up. Make sure the top layer is finished with mozzarella and a generous sprinkle of parmesan cheese. A few basil leaves or fresh basil torn over the top take it to the next level. Bake in a preheated oven for 30–40 minutes until golden and bubbling. Let it sit at room temperature for a few minutes before serving for the best results. Serve with side salads, crusty bread, or as a side dish to something else.
