Meanwhile, heat the oven grill to its highest setting. Cut the aubergines lengthways into twelve 1cm thick slices. Brush both sides with olive oil and season. Arrange on the oven tray, slightly overlapping them if needed. Grill for about 8 minutes, turning them halfway through, or until golden and cooked. Set aside to cool slightly.

 Heat the final teaspoon of olive oil in a medium frying pan over a high heat. Add the panko breadcrumbs and a pinch of salt. Stir-fry until toasted and golden. Stir in the chopped oregano then transfer to a plate to cool.

 Top each aubergine slice with a couple of mozzarella slices, a sprinkle of parmesan and a couple of tomato slices. Season with salt and pepper and place back under the grill for 3-4 minutes or until the mozzarella is melted and tomato slices are softened.

 To serve, spoon some tomato sauce onto plates. Arrange three slices of the layered aubergine on top. Drizzle with more sauce and sprinkling of toasted breadcrumbs.