Heat the oil in a medium pan over a medium heat. Add the onion and cook for about 10 minutes until starting to turn translucent. Add the garlic and cook for 1 minute. Add the wine and let the alcohol bubble off for 30 seconds.
Add the tomatoes and oregano, then half-fill each tomato can with water and add, rinsing out the cans as you go. Roughly break or split open the tomatoes with a spoon. Add in the water from the tins. Gently simmer for about 20–30 minutes until reduced and thickened.
Remove from the heat and allow to cool slightly. Blend with the extra olive oil until mostly smooth. Season with salt and pepper.
Heat a griddle pan over a medium heat. Coat the aubergines with a tablespoon or so of oil and, working in batches, grill on each side for 4-6 minutes until charred and cooked through.
Preheat the oven to 200°C (400°F), Gas Mark 6. Spoon some sauce on the base of a square falcon bake tray, 25 × 25cm (10 × 10 inch), followed by a scattering of Parmesan and a small handful of the breadcrumbs and basil leaves. Top with a layer of aubergine, cutting them to fit if needed. Repeat the layering in this manner but adding some of the mozzarella after the sauce each time. Finish with a layer of tomato, cheese and breadcrumbs.
Drizzle with the remaining oil and bake in the oven for 40–50 minutes until golden and bubbling.
Remove from the oven and allow to stand for 20–30 minutes before serving.
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