Preheat the oven to 180°C.
Heat half of the oil in a large frying pan, over medium-high heat and fry the brinjal slices for 2 minutes on each side, until golden. Set aside.
In a saucepan, heat the remaining oil over medium heat. Add the onion and cook for 3 minutes, until softened. Add the garlic and Robertsons Origanum and cook for a further 2 minutes. Add the tomatoes and Knorr Vegetable Stock Pot and simmer for 30 minutes. Stir in the fresh basil and Parmesan.
In baking dish, layer the brinjals on the bottom, followed by the tomato sauce. Repeat until the brinjals and sauce are all used.
Top the bake with Mozzarella and breadcrumbs.
Bake for 30 minutes, until golden and bubbling.
Serve with a fresh green salad.
BETTER FOR YOU TIPS: For a wholesome twist to this dish saute a punnet of sliced button mushrooms when cooking your onions.