Preheat the oven to 390°F (200°C)

• Set a non-stick deep pan over a medium heat and add one tablespoon of extra virgin olive oil and the onion. Season with salt and pepper and fry for about five minutes. Then add the garlic and dried oregano, fry for a further minute before adding the passata and 300 millilitres of water. Add half of the fresh basil to the sauce and allow to simmer.
• Meanwhile, set another frying pan over a high heat, add half a tablespoon of rapeseed oil and fry a batch of the aubergine rounds for two minutes on each side until golden brown. The aubergine rounds must make full contact with the pan, so you may have to fry around four batches using half a tablespoon of rapeseed oil for each batch. It should take about 16 minutes in total.
• While the sauce cooks and the aubergine is frying, add the breadcrumbs to a separate frying pan with one tablespoon of extra virgin olive oil over a medium/low heat. Season with salt and pepper and fry until golden brown, stirring frequently to prevent burning.
• Assemble the Parmigiana in an ovenproof dish, measuring around 25cm x 25cm. Spread two ladles of the tomato sauce across the base of the dish. Add a layer of aubergines, three tablespoons of breadcrumbs and three tablespoons of Parmesan, sprinkled evenly.
• Repeat the process in step 5 for another layer. For the final layer add the aubergine, then the sauce.
• Prepare the mozzarella. Tear it into pieces and lay across
• one half of a clean tea towel. Pat dry with the other half of
• the tea towel and press lightly to remove the excess moisture.
• Top the final layer of the Parmigiana with the dry, torn mozzarella and the remaining breadcrumbs.
• Brush a light layer of olive oil over some foil to prevent sticking. Place over the dish, oil side facing down and pop in the oven for 20 minutes.
• Remove from the oven, take off the foil then return to the oven for a further ten minutes until golden brown. Leave to stand for two minutes, then tuck in!