Preheat your oven to 450 degrees and prepare a sheet tray with foil.

Brush the eggplant slices with the olive oil and place it onto the prepared tray in a single layer.

Bake the eggplant in the preheated oven for about 15 minutes, until the bottoms are nicely browned. Remove from the oven and set aside.

Make the tomato sauce by heating a little olive oil in a large pot. Add the onion, stir and saute for about 10 minutes or until the onions are translucent and soft.

Add the garlic and dried oregano to the pot and stir — Cook for another minute.

Add the canned tomatoes along with the liquid in the can to the pot then cover the pot, reduce the heat to low and let the sauce simmer for 20 more minutes, stirring occasionally.

Remove the cover and add the vinegar, salt, pepper and fresh chopped basil.

Pour a small amount of sauce into a 9x13 baking dish. Then place a layer of the cooked eggplant in the bottom of the dish, on top of the sauce. Sprinkle with some of the freshly grated Parmigiano cheese and then add another layer of sauce, eggplant and cheese.

Once you have layered all your ingredients, sprinkle the top of the casserole with the breadcrumbs and oregano.

Drizzle a little extra olive oil over the top of the dish then place in the oven at 375 degrees F. Bake for about 40 minutes or until the sauce is bubbling along the sides of the pan. Enjoy while warm!