Method

1. Preheat the oven to 180 degrees Celsius and look out a small-medium baking dish.
2. Spray the chicken breasts with fry light, season with salt, pepper, and a little oregano. Set aside.
3. Top and tail the aubergines and slice lengthways about 1cm thick.
4. Heat a pan (or grill pan if you have) until very hot and dry fry the aubergine for around 2 mins on each side until charred and starting to soften. You will need to do this in batches.
5. Set aside while you make your sauce.
6. Fry the onion on a low heat until soft.
7. Add the fresh tomatoes, tomato puree, garlic, 1 tsp of the oregano, basil, sugar, salt, and pepper and cook for 1-2 mins.
8. Add the can of tomatoes, rinse can with a dash of water and add the water to the pan too.
9. Once the sauce is ready, you are ready to layer.
10. In the dish, place a layer of aubergine, a layer of tomato sauce, a third of the mozzarella, and a third of the parmesan.
11. Repeat for 3 layers, finishing with the mozzarella, parmesan, breadcrumbs, and remaining oregano.
12. Drizzle with the oil or spray with fry light.
13. Pop in the oven for 20 mins along with the chicken and once ready, serve with some green salad.