Lighter aubergine Parmigiana

Ingredients

• 2 tbsp rapeseed oil, plus 1 tsp
• 2 tbsp lemon juice
• 3 aubergines (750g/1lb 10oz total weight), stalk ends trimmed, cut into 1cm/1/2in lengthways slices
• 1 small onion, chopped
• 3 garlic cloves, finely chopped
• 400g can plum tomatoes
• 225g can plum tomatoes
• 1 tbsp tomato purée
• 2 tbsp chopped fresh oregano
• 100g ricotta
• 50g mozzarella, torn into small pieces
• handful basil leaves, roughly torn
• 2 medium tomatoes, sliced
• 25g vegetarian-style parmesan, grated

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