Preheat the oven to 190C. Slice the aubergines into 1 cm thick slices. Rub with olive oil and set aside Heat a griddle pan. When the pan is hot, griddle the aubergine for about 1 minutes on each side or until lightly charred.

Meanwhile make the tomato sauce. Heat the oil in a large frying pan and add the onion, garlic and dried oregano. Cook for 10 minutes until the onion is softened. Add the tomatoes and red wine vinegar and simmer for 15 minutes.

Put two spoonfuls of the tomato sauce in the bottom of an ovenproof dish Cover with a layer of aubergine and then mozzarella cheese Repeat until you have 3-4 layers and end with a thin layer of tomato sauce. Sprinkle with breadcrumbs and Parmesan cheese and drizzle olive oil.

Bake in the oven for 30-40 minutes until golden. Serve with a crisp green salad and toasted ciabatta bread.