Parmesan Eggplant Lasagna

Don't skimp on the wine. Use a quality wine that you would actually drink. Serve the remaining wine with the lasagna.

Preheat the oven to 200 degrees Celsius. Wash the eggplants, then cut them into slices about half a centimeter thick. Salt both sides, drizzle with olive oil, and sprinkle with dried oregano. Place the eggplants on a baking sheet lined with parchment paper and bake for 40 minutes. Turn the eggplants halfway through. After baking, season them with salt and pepper.

Slice the onion and garlic. Sauté the onion in 2 tablespoons of olive oil, then add the garlic and continue to sauté for another 2 minutes. Add the tomatoes and bring to a boil. Season with salt and pepper. Pour in the wine and let it simmer over low heat for about 10-15 minutes, until the excess liquid evaporates. Finally, stir in the chopped basil.