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Jamie Oliver’s Eggplant Parmesan
Ingredients
- 3 medium-large eggplants, cut crosswise into 1/2-inch slices
- Olive oil
- 1 large onion, finely chopped
- 1 large clove garlic, thinly sliced
- 1 ½ teaspoons dried oregano
- 1 28-ounce can no-salt plum tomatoes or crushed tomatoes
- 1 tablespoon red wine vinegar
- ½ cup (packed) fresh basil leaves
- Salt and freshly ground black pepper
- ½ cup freshly grated Parmigiano-Reggiano, or as needed
- ⅓ cup fine dry bread crumbs
- 1 tablespoon chopped fresh oregano leaves, optional
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