Brush the aubergine slices with olive oil on both sides to coat. Heat a griddle pan and cook the aubergines for a couple of minutes on both sides until lightly browned. Set aside while you get on with the tomato sauce.
Heat a large frying pan. Fry the garlic and onion with a little oil until soft. Add the chopped tomatoes
oregano and wine. Simmer for about 15 minutes
or until the sauce thickens.
Preheat the oven to 220C/200C Fan/Gas 7.
In a medium-sized roasting tin
spread a little tomato sauce over the bottom of the tin. Add a layer of aubergine slices and spread another layer of tomato sauce on top.
Spread half the ricotta on the top and sprinkle with Parmesan
salt and pepper. Continue to repeat the layers until all the aubergine is used. Finish with a layer of mozzarella slices topped with a final sprinkle of Parmesan. Bake for 25 minutes.
For the salad
place the leaves in a large bowl and mix. Combine the oil
vinegar and mustard in a small bowl. Season with salt and pepper. Dress the leaves with the dressing just before serving.
Serve the parmigiana hot with the salad alongside. This dish reheats well if you have any leftovers.
