Aubergine Parmigiana - vegetarian comfort food

These cold winter days cry out for food that warms you all the way through - solid, substantial and satisfying. Oh dear, the three "s's"? Look, I never proclaimed to be a writer, only a wannabe cook, so live with the prose ok!!
Seriously though, I have tried quite a few recipes for this dish and this is the first that came close to my expectations. Do be careful to cook your aubergine first though, it goes quite tough otherwise.

                                                                Aubergine Parmigiana
Serves 4, and recipe halves easily

2 small aubergines, peeled or 1 large aubergine, peeled
45ml olive oil
1 onion finely chopped
1 clove garlic, chopped
5ml dried oregano
1 x 410g tin chopped tomatoes
salt and pepper
5ml red wine vinegar
basil leaves to taste (About 10)
60 ml Parmesan cheese, grated
fresh or dry oregano leaves
125ml breadcrumbs
100g mozzarella, sliced

Cut the aubergine into slices - 1cm is too thick, so thinner than that:) Heat a griddle pan over high heat, brush the aubergine with oil and grill on each side till charred and marked and mostly cooked through. Set aside. Heat oil in pan and fry onions, garlic and dried oregano till soft. Add the tomatoes and simmer  for 10 minutes till thick, add the vinegar and basil and season, then cook for a further 5 minutes. Preheat the oven to 180C. Spoon some tomato sauce into the bottom of a dish, followed by a sprinkling of Parmesan, oregano then a layer of aubergine. Repeat till all the ingredients have been used, ending with a layer of tomato (I did 3 thin layers). Sprinkle with breadcrumbs, slices of mozzarella and remaining Parmesan. Bake until golden and bubbling, about 30 minutes.
A lovely green salad or some broccoli lightly steamed, but definitely something green to go with this.