EGGPLANTS WITH MOZZARELLA AND PARMESAN (V)

Ingredients ...3 eggplants thinly sliced ,500gm packet of mixed grated cheeses from the refrigerated section in your supermarket,3 tbs of readcrumbs , 1 tbs of butter/ marg , presh parsly sprigs for garnish . Tomato and basil sauce ingredients .....2 tbs of canola oil , 1 large red onion ,peeled and finely chopped ,2 tbs of minced garlic , 400gm of tinned diced tomatoes ,1 tbs of sugar , 8 fresh basil leaves shredded . Preheat your oven to 200deg C . Arrange the eggplant slices on baking paper lined oven trays . Spray the eggplants lightly with cooking spray and bake in the preheated oven till the eggplants are JUST tender ( not collapsing ). Meanwhile, make the tomato and basil sauce . Heat the oil in a large pan , add the finely sliced onion and cook until the onion is tender,add the minced garlic and stir through to combine . Add the tinned tomatoes and their juices , stir in the sugar and season with salt and pepper. Bring the tomato mix to a slow simmer and simmer until the mixture thickens , finally stir in the shredded basil leaves . Finally , spray an ovenproof dish with cooking oil and arrange half the eggplant slices over the dish base . Cover the eggplant slices with half the grated cheese mix . Now in a another bowl mix together the remaining cheese with the breadcrumbs , repaet the layers , ending with a layer of the cheese/ breadcrumb mixture . Dot the top with dobs of butter/ marg and bake for 30 minutes in the preheated oven or until the topping is golden brown . Let stand for 5 minutes to set before slicing and serving , don't forget to place a parsley sprig on the serving plates .