Aubergine and Tomato Bake

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3 tbspn olive oil	200 gm chopped tomatoes
1 medium aubergine	75 gm soft cheese with garlic and herbs
100 gm onion (prepared weight)	1 slice bread
	salt to taste

Place the aubergine slices on a grill pan, lightly brush with oil and sprinkle with salt.
Grill until lightly browned.
Turn the slices over, lightly oil, sprinkle with salt, and grill until lightly browned.
When the aubergine has cooled spread ½ of the slices with the soft cheese.
Place the remaining ½ of the aubergine slices on top of the cheese slices, sandwich style.
Heat 1 tbspn of oil in a pan and fry the onion until soft.
Add the chopped tomatoes,season with salt, and simmer for 5 min, adding water as needed.
Pour ½ of the onion and tomato sauce into the ovenproof dish.
Add the aubergine sandwiches and pour on the remaining sauce.
Cover with the breadcrumbs, pat down, and drizzle with a little olive oil.
Put the ovendish into a cold oven, set to 190° C and bake from cold for 25 min.

This can be prepared ahead of time and placed in an automatic oven, set as appropriate.