Baked eggplant with mozzarella and parmesan

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  • For the tomato sauce:

    • 1 medium onion, finely chopped
    • 2 large tomatoes, diced
    • 3 cloves of garlic, chopped
    • 1 teaspoon of salt
    • 1/2 teaspoon black pepper
    • 2 tablespoons vegetable oil

    For the cheese filling:

    • 200 g (7 oz) mozzarella cheese, grated
    • 70 g grated parmesan cheese
    • 3 tablespoons of breadcrumbs
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