Aubergine Parmigiano - cooking recipe

Ingredients

2 aubergine (eggplant)
8 to 10 Tbsp. olive oil
1 medium onion, chopped
1 (14 oz.) tin chopped tomatoes
1 (5 oz.) tin tomato puree
1 Tbsp. chopped fresh oregano
1 tsp. chopped fresh basil
3 Tbsp. plain flour
8 oz. (225 g.) Mozzarella cheese, sliced (more to taste)

Preparation

Serve with pasta or rice and green vegetable or salad.