1. Cut Eggplant into ½ inch thick slices and put on a griddle until grill marks appear on both side and eggplant is softened. If you have to do this is batches place the finished eggplant on a plate or pan lined with a paper towel.
2. In large sauce pan or Dutch oven, put a two tablespoons of olive oil in the pan over medium heat. Add onion, garlic and dried oregano. Cook for about 10 minutes until onion is soft and garlic starts to turn golden and fragrant.
3. Carefully add the tomatoes to the onion. Break tomatoes up with a wooden spoon until mixture is fully incorporated. Simmer, stirring occasionally, for 15 minutes.
4. When sauce is reduced and getting sweet add salt and pepper to taste. Then add a swig of white vinegar and fresh basil. Some people choose to whiz the sauce in the blender at this point, but I preferred it chunky, so I did not.
5. Line a baking dish (9×13) with a thin layer of tomato sauce and olive oil. Then add a thin layer of Parmesan, followed by a layer of eggplant. Repeat layers of tomato sauce, Parmesan and eggplant until ingredients are used up. Finish with a little sauce and a final sprinkling of Parmesan.
6. Toss the breadcrumbs with olive oil and oregano and scatter them on top. I also added sliced fresh mozzarella at this point as well.
7. Bake casserole at 375F for 30 minutes or until bubbly, golden and fragrant.