Crispy Aubrgine Slices

First make the tomato sauce.

Heat the oil in a saucepan.

Add the onion and garlic and fry until the onion is soft but not brown.

Stir in the tomatoes with salt and pepper to taste and the oregano and simmer gently for 20 minutes or until the sauce is very thick.

Meanwhile, place the aubergine slices in a colander, sprinkle with salt and leave for 20 minutes.

Rinse and pat dry with kitchen paper towels.

Dip each aubergine slice in the melted butter and then in the breadcrumbs to coat well.

Deep Fry in hot oil or alternative method (optional) -

Place on a greased baking sheet.

Bake in a very hot oven (230ð C/450ð F or Gas Mark 8) for 15 minutes or until the slices are tender and lightly browned.

Top each slice with a spoonful of tomato sauce and sprinkle with the oregano and cheese.

Return to the oven and bake for a further 10 minutes or until the topping is lightly browned.

Serve hot.

To make aubergine stir fry, heat oil in wide pan or wok and the fried aubergine strips and then add the ginger, garlic and chilli plus some soy sauce