Ingredients for Aubergine Parmesan with Fresh Mozzarella

• 180ml plus 2 tablespoons olive oil, divided

• 1 medium onion, finely chopped

• 10 garlic cloves, 2 finely chopped, 8 whole

• 2 tablespoons tomato paste

• 1 (800g) can whole peeled tomatoes

• Koshersalt, nymalen peppar

• 4 medium or 8 small aubergines (about 1.8kg ), halved lengthwise

• 8 sprigs oregano

• 140g coarse fresh breadcrumbs

• 350g fresh mozzarella, torn into bite-size pieces

• 90g Parmesan, finely grated (about 180ml )

Heat 60ml oil in a medium saucepan over medium-high heat. Add onion and cook, stirring occasionally, until beginning to brown, 6–8 minutes. Add chopped garlic and cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until beginning to darken, about 2 minutes. Add tomatoes, crushing them with your hands as you add them; season with salt and pepper. Bring to a boil, reduce heat, and simmer, partially covered, mashing tomatoes occasionally, until slightly thickened, 15–20 minutes. Set tomato sauce aside.

Preheat oven to 204°C. Using a vegetable peeler, remove skin from rounded side of each aubergine half, leaving a 1" strip of skin around the cut edges. Divide aubergines, oregano sprigs, whole garlic cloves, and 120ml oil between 2 large rimmed baking sheets. Turn aubergines to coat with oil; season with salt and pepper and place cut side down. Cover baking sheets tightly with foil and bake until aubergines are very soft, 40–45 minutes.

Toss breadcrumbs and remaining 2 tablespoons oil in a medium bowl. Transfer aubergines, oregano, and garlic to 2 large shallow baking dishes, placing aubergines cut side up. Top aubergines with tomato sauce and mozzarella, then sprinkle with breadcrumbs and Parmesan. Bake until mozzarella is bubbling and breadcrumbs are golden, 25–30 minutes.

Tomato sauce can be made 3 days ahead. Let cool; cover and chill. Aubergines can be cooked 1 day ahead. Keep covered; chill. Entire dish can be assembled 4 hours ahead. Cover and chill.

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