Aubergine parmigiana

This is for Nathalie and Patrik, the cheeselover and the vegetarian....
This dish is made like a lasagna and it is really good.

60 ml oliveoil
1 diced yellow onion
2 crushed garlic cloves
1 1/4 kg of tomatoes, peeled and diced (well, i didnt peel them...)

1 kg Aubergine, very thinly sliced
250 gr buffalomozzarella, sliced (but regular one works fine too)
185 gr grated cheddarcheese
50 gr freschly grated parmesancheese..
50 gr fresh basil (optional)

Heat up the oil and fry the onion till it is soft, add the garlic and a bit of salt, let it all cook for about 10 minutes, this is the sauce that goes on top of the lasagna. ( I actually did this the day before, while I was cooking other stuff)

Fry the sliced aubergine a few at a time in oil, drain on householdpaper. Put one third of the aubergine in the bottom of a ovenpan, cover with half of the mozzarella (a lot) and half of the cheddar, put another layer of aubergine and then put on the last of the mozzarella and cheddar. End with the last aubergine, and pour the tomatosauce on top and end with the grated parmesancheese. Put in oven for about 40 minutes in 200 degrees.... Mmmmmm Goood.....