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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