








Preheat oven to 375 degrees.
In a large pan, heat a few tablespoons of olive oil over medium heat. Add the onion, and cook until translucent. Add the dried oregano and garlic, and cool about 1 minute more, until fragrant. Add the tomatoes, cover, and simmer over low heat for about 15 minutes.
As the sauce simmers, remove stems from the eggplants, and slice eggplants into 1/2 inch slices. Brush eggplant slices with olive oil, and grill on a medium-hot grill until fully cooked, with grill marks on each side. Set aside.
Season the tomato sauce with salt and pepper, and add a dash of vinegar. Add the basil.
In a casserole dish (about 10x6 inches), spread out a small layer of the tomato sauce. Dust with Parmesan cheese, and lay out a single layer of eggplant. Continue layering until you've used up all of the ingredients, finishing with sauce and a good amount of cheese.
Toss the bread crumbs with a splash of olive oil and the chopped oregano. Sprinkle on top of the Parmesan. If desired, top with the torn-up mozzerella.
Bake in 375 degree oven for 30 minutes, until golden and bubbly.