1200 g aubergine - cut lengthwise into 1 centimetre slices - rinse before use
40 ml olive oil15 ml olive oil
1 onion - peel and finely chop
6 cloves garlic - peel and finely grate
2 teaspoons dried oregano
800 g canned whole plum tomatoes - roughly chop them with a fruit knife while still in the can
1 teaspoon apple cider vinegar
100 g parmesan cheese - Parmigiano reggiano, finely grate20 g parmesan cheese - Parmigiano reggiano, finely grate
125 g buffalo mozzarella - slice thinly
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
220 °C200 °C °C
