1. Remove the stalks from the eggplants, slice them up into thin slices, and put to one side.
2. Put 3 or 4 tablespoons of olive oil into a large pan on a medium heat.
3. Add the onion, garlic and dried oregano and cook for 10 minutes, until the onion is soft and the garlic has a tiny bit of color.
4. Add Filippo Berio Roasted Garlic Tomato-Based Sauce to the onion, garlic and oregano.
5. Give the mixture a good stir, then put a lid on the pan and simmer slowly for 15 minutes.
6. Meanwhile, grill the eggplant on both sides until lightly charred – you may have to do them in batches, as they probably won’t all fit into your griddle pan in one go.
7. As each batch is finished, remove them to a tray and continue grilling the rest until they’re all nicely done.
8. When the tomato sauce is reduced and sweet, season it carefully with salt, pepper and a tiny swig of wine vinegar, and add the basil.
9. Put a small layer of tomato sauce into your dish, then a thin scattering of Parmesan cheese, followed by a single layer of eggplant. Repeat these layers until you’ve used all the ingredients up, finishing with a little sauce and another good sprinkling of Parmesan.
10. Toss the breadcrumbs in olive oil with a little freshly chopped oregano and sprinkle them on top of the Parmesan.
11. Add all of the mozzarella cheese and place the dish in the oven.
12. Bake at 375°F (190°C) for half an hour until golden, crisp and bubbly.

Tip: Drizzle hot chili oil over the top to give it a kick.