Eggplant Parmigiana

Ingredients

• 3 tbsp. olive oil
• 3 cloves garlic, crushed
• 2 shallots, peeled and finely chopped
• 1 tsp. dried oregano
• 2 (14-oz.) cans chopped tomatoes in juice
• 2 tbsp. tomato paste
• 1 tsp. sugar
• salt and freshly ground black pepper
• 3 small firm eggplants, cut into ¼-inch slices
• ½ cup fresh basil leaves, plus more to garnish
• ½ cup shredded Parmesan cheese
• 1 cup dry bread crumbs, to serve

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