Step 1

Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.

Step 2

Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes, oregano and wine. Simmer for about 15 minutes, or until the sauce thickens.

Step 3

Preheat the oven to 220C/200C Fan/Gas 7.

Step 4

In a medium-sized roasting tin, spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.

Step 5

Spread half the ricotta on the top and sprinkle with Parmesan, salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.

Step 6

Serve the parmigiana hot with a green salad alongside. This dish reheats well if you have any leftovers.