Aubergine Parmigiana (Melanzane alla Parmigiana)

INGREDIENTS

• 3 large aubergines
• olive oil
• 1 onion, peeled and finely chopped
• ½ bulb spring garlic, or 1 clove of regular garlic, peeled and finely sliced
• 1 heaped teaspoon dried oregano
• 2x400 g good-quality tinned plum tomatoes, or 1kg fresh ripe tomatoes
• sea salt
• freshly ground black pepper
• a little wine vinegar
• 1 large handful fresh basil
• 3 large handfuls Parmesan cheese, freshly grated
• 2 handfuls dried breadcrumbs
• a little fresh oregano, leaves chopped
• 150 g buffalo mozzarella, optional